Chicken marinated in mustard, herbs and citrus then roasted on a bed of oranges, lemons and fennel. An easy and delicious one pan meal that is perfect for a weeknight dinner or for entertaining!
AuthorMy Little Larder
1whole free-range chickencut into 10 pieces
2Tbspwholegrain Dijon mustard
juice and zest of 1 lemon
juice and zest 1 orange
1sprig rosemary, leaves removed and roughly chopped (about 2 Tbsp)
2garlic cloves, crushed
1/2tspcracked black pepper
2fresh bay leaves
2lemons (0.5cm/ 1/4in slices)
2oranges (0.5cm/ 1/4in slices)
1/2preserved lemon, rind only diced (remove and discard flesh)
2medium fennel bulbs, cut into wedges (tube bits discarded and fronds reserved)
1/4cupdry white wine
Place chicken in a large bowl (or baking dish).
In a small bowl mix together the olive oil, mustard, sugar, lemon zest and juice, rosemary, fennel seeds, salt and pepper.
Pour marinade over chicken, tuck in bay leaves, cover and leave to marinate in the fridge for at least 2 hours or overnight.
When ready to bake, preheat oven to 200C/400F fan-bake.
Scatter sliced lemons and oranges, preserved lemon and fennel bulbs over a baking dish. Arrange the chicken pieces on top, the larger pieces nearer the outside and tuck the end of the wings under to stop them burning.
Pour over marinade and white wine and sprinkle a little extra olive oil, sea salt and cracked pepper over the chicken pieces.
Tightly cover with foil and bake for 20 min. Remove foil and bake uncovered for around 20-30 min or until the chicken has browned and cooked all the way through.
Scatter over some reserved fennel fronds and serve alongside rice or mashed potato and a green salad.