Mary's Limoncello Roast Chicken with Fennel

Ingredients

• ½ cup fresh orange juice
• ¼ cup Erik and Tracy’s Easy Homemade Limoncello
• 3 tablespoons fresh lemon juice
• ¼ cup olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons orange marmalade
• ¼ teaspoon salt
• A few grinds of fresh black pepper
• 1 large fennel bulb or 2 medium fennel bulbs, core removed, thinly sliced
• 2 lemons, seeds and ends removed, sliced into ¼ inch rounds
• 4 boneless chicken breasts (6 to 8 ounces) with or without skin
• 1 teaspoon dried fennel seeds
• 2 tablespoons chopped Italian parsley
• 1 tablespoon orange marmalade, for sauce