Mike Garten
Pair this fresh and earthy salad with this citrus-infused chicken main.
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Cal/Serv:
345
Yields:
8
servings
Total Time:
1
hour
30
mins
bulbs fennel, cored and sliced into 1/4-inch pieces
tbsp.
grated fresh ginger
tsp.
fennel seeds, coarsely crushed
4- to 5-lb chicken, giblets discarded
lb.
mixed mushrooms, cut if large
small head radicchio, torn into large pieces
Chopped flat-leaf parsley, for serving
- Heat oven to 350°F. Line rimmed baking sheet with parchment paper. On prepared sheet, toss fennel with oil and 1/2 teaspoon each salt and pepper. Move to outer edges of pan.
- Grate zest of orange into small bowl, then squeeze in 3 tablespoons juice (reserve orange halves). Whisk in honey to dissolve, then stir in ginger and fennel seeds.
- Pat chicken dry, place in center of prepared baking sheet and stuff with orange halves, then brush with half of juice mixture. Roast 40 minutes.
- Increase oven temp to 425°F. Toss mushrooms with fennel and brush chicken with remaining juice mixture. Roast until temp reaches 165°F on instant-read thermometer inserted into thickest part of thigh, 25 to 30 minutes. Transfer chicken to cutting board and let rest at least 10 minutes before carving.
- Toss mushrooms and fennel with vinegar, season with salt and pepper if necessary and then fold in radicchio. Serve with chicken, topped with parsley if desired.
Nutritional Information (per serving): About 345 calories, 18.5 g fat (5 g saturated), 32 g protein, 245 mg sodium, 13 g carb, 3 g fiber
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Source : Goodhousekeeping