This Mediterranean-inspired roast chicken dish is an easy, one-pan dish that produces moist, beautifully bronzed chicken and tender fennel and onion, all subtly flavoured with orange and thyme.
A mixture of orange juice, orange zest, thyme and olive oil provides the flavour for the chicken, which is first dipped into it, then arranged on a bed of sliced fennel, onion and orange. In lieu of the extra olive oil called for in the recipe, I drizzled the remaining
orange-thyme-oil chicken dip over the entire pan of chicken and vegetables before
An equally effortless side dish of roasted butternut squash spirals (they need only 10 minutes in the oven!) topped with crunchy herbed breadcrumbs was its accompaniment.
Both recipes are from the book I've been cooking from this month, Modern Jewish Cooking by Leah Koenig: Roast Chicken with Fennel and Orange, page 188, which can also be found here; an adaptation of Roasted Delicata Squash with Thyme Bread Crumbs, page 108.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.