The recipe for savory citrus roast chicken with fennel as a side dish is a light and flavorful main course.
Chicken meat is the kind that usually makes everyone happy and is very versatile; you can easily go from the classic chicken breast to the juicier roast chicken… and there are many ways to prepare and serve it in between.
In this version, the pieces of chicken are marinated in orange and lemon juice for about fifteen minutes, together with aromatic herbs, and then baked in the oven with fennel, which is high in fiber and easy to digest.
The best cuts for this recipe are the thighs and drumsticks which, despite oven cooking, remain tender and juicy.
I must say we particularly liked this recipe, both for the taste and for how easy it is to make.
READ THE TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz chicken drumsticks (about 1 lb)
- 1 orange
- 1 lemon
- rosemary
- fennel bulbs
- extra virgin olive oil
- salt
- pepper
Steps
Preheat the oven to 392°F (static) or 374°F (fan-assisted).
Gather the squeezed orange and lemon juices in a small bowl, add the rosemary and oil, and emulsify with a fork.
Place the pieces of meat (skin on) in an ovenproof dish, drizzle with the citrus emulsion, cover and let marinate in the fridge for 15 minutes. In the meantime, preheat the oven and cut the fennel.
After the time has passed, arrange the fennel inside the baking dish, drizzle the citrus juice over both the meat and the fennel, season with salt and pepper and a drizzle of oil. Cook covered with aluminum foil and, halfway through cooking, turn the meat over and finish cooking. If you like, you can finish the last few minutes uncovered so the skin becomes crispy.
Tips
If you don’t like fennel, you can serve the savory citrus roast chicken with glazed new potatoes.
I recommend cooking the meat with the skin on, which helps to obtain tender and juicy meat.
If you notice any small feathers on the skin, briefly pass them over the stovetop flame.
