Roasted Orange Chicken with Fennel | McGregor's – Garden Genius
Family friendly, creative way to use Fennel!
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Ingredients
- 6 chicken legs (we used free range)
- 3 oranges, sliced
- 1 orange, juice only
- 1 lemon, juice only
- 2 medium fennel bulbs, washed and cut into 6 equal wedges
- 1/3 cup white wine
- 2 Tablespoons wholegrain mustard
- 1 Tablespoon brown sugar
- 1 Tablespoon fresh thyme leaves, chopped finely
- 3 teaspoons fennel seeds
- Cracked black pepper
- Olive oil
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