Roast Chicken with Fennel and Citrus

Directions

1. Into a large bowl, zest and suprê,me citrus, making sure to squeeze the juice out of the guts as well. Next, add the olive oil, mustard, apricot Pineapple Mango Habanero jam, and salt. Stir well to combine.
2. Add in the fennel, chicken, and thyme, and toss to coat, or marinade overnight. Dump everything into a 9x13 pan and roast in a 450°, oven until cooked through, 20-30 minutes.
3. Remove chicken and fennel to a plate, spoon over the sauce and citrus and garnish with fennel fronds.