Mary's Limoncello Roast Chicken with Fennel
This tender, juicy roasted chicken recipe brings the flavors of fresh fennel and limoncello together for an unforgettable entree.
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Cooking tools:
- Oven
- Roasting pan
- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Citrus press
- Zip-top bag
- Plastic wrap
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
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