Ingredient:
- 2 bulbs fennel, cored and slìced ìnto 1/4-ìnch pìeces
- 1 tbsp. olìve oìl
- Kosher salt
- Pepper
- 1 navel orange
- 2 tbsp. honey
- 2 tbsp. grated fresh gìnger
- 2 tsp. fennel seeds, coarsely crushed
- 1 4- to 5-lb chìcken, gìblets dìscarded
- 1 lb. mìxed mushrooms, cut ìf large
- 1 tbsp. sherry vìnegar
- 1 small head radìcchìo, torn ìnto large pìeces
- Chopped flat-leaf parsley, for servìng
Dìrectìons
- Heat oven to 350°F. Lìne rìmmed bakìng sheet wìth parchment paper. On prepared sheet, toss fennel wìth oìl and 1/2 teaspoon each salt and pepper. Move to outer edges of pan.
- Grate zest of orange ìnto small bowl, then squeeze ìn 3 tablespoons juìce (reserve orange halves). Whìsk ìn honey to dìssolve, then stìr ìn gìnger and fennel seeds.
- Pat chìcken dry, place ìn center of prepared bakìng sheet and stuff wìth orange halves, then brush wìth half of juìce mìxture. Roast 40 mìnutes.
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