Ingredients: |
Ingredients: 2 small blood oranges, or other sweet juicy oranges
1 T whole-grain mustard
Juice of 1 lemon
2 tsps fennel seeds, lightly crushed
3 sprigs fresh thyme
1 garlic clove, finely minced
2 tsps kosher salt
1 tsp freshly ground black pepper
¼ c olive oil
Pinch of red chile flakes
1 small red onion
1 small fennel bulb, trimmed, fronds chopped for garnish
3 ½ lbs chicken, patted dry (breasts & thighs)
½ cup pitted green olives, quartered lengthwise (or substitute capers)
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Directions: |
Directions:Finely grate the zest of the oranges and place in a large bowl.
Slice the ends off the oranges. Slice oranges crosswise into ¼ “ thick rounds and set aside.
Stir mustard, lemon juice, fennel seeds thyme sprigs, garlic, salt, pepper, and chile flakes into the bowl containing the orange zest. Add ¼ c olive oil.
Cut the onion in half lengthwise, through the root. Cut each half into ¼ inch thick wedges, keeping the root end intact. Do the same with the fennel bulb. Add the onion, fennel, and chicken pieces to the bowl. Toss the entire mixture well to combine. Let it stand, covered , at room temperature for 30 minutes, or refrigerate overnight.
Position a rack in the center of the oven, and heat the oven to 425 degrees.
Line a sheet pan with parchment paper. Remove the chicken and vegetables from the marinade. Arrange the vegetables in a single layer on the rimmed baking sheet. Place the chicken on top of the vegetables. Drizzle with olive oil. Place orange slices and green olives or capers on top. Roast until the chicken is just cooked through, about 30-40 minutes. |
