Orange, Onion, And Fennel Roast Chicken

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 whole chicken
• 1 fennel bulb
• 1 yellow onion
• 6 garlic cloves
• 2 1/2 tablespoons wine or 2 1/2 tablespoons wine
• 2 tablespoons olive oil
• 1 sour orange
• 1 sweet orange
• 1 lime
• salt
• pepper

Recipe

• 1 butterfly the chicken by splitting the breasts down the middle, rinse and pat dry.
• 2 season liberally with salt and pepper on both sides.
• 3 in a food processor combine the fennel bulb, 1 yellow onion, 6 cloves of garlic, 2.5 tablespoons of wine or cooking wine, 2 tablespoons of olive oil, juice of 1 sour orange, juice of 1 sweet orange, and juice of 1 lime.
• 4 pull the skin away from the meat but leaving it attached.
• 5 pour mixture over both sides of the chicken and in between the skin and the meat.
• 6 use the fennel stalks as a grate by placing them on the bottom of a deep baking sheet.
• 7 place chicken over stalks and garnish sides of pan with any fresh herbs available (rosemary, thyme, basil, parsley, oregano, etc) (optional).
• 8 bake at 350 degrees until golden brown and chicken is cooked through.