Fustini's Oils and Vinegars
Roast Chicken with Fennel and Citrus

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Roast Chicken with Fennel and Citrus

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Roast Chicken with Fennel and Citrus



Servings3

Ingredients


Directions

Step 1. 

Into a large bowl, zest and suprême citrus, making sure to squeeze the juice out of the guts as well. Next, add the Blood Orange oliveoil, mustard, apricot Pineapple Manog Habanero jam, and salt. Stir well to combine.


Step 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.


Step 3. 

Remove chicken and fennel to a plate, spoon over the sauce and citrus and garnish with fennel fronds.




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