Spiced Marinated Chicken with Orange, Fennel & Zucchini
Total Time: 1 hour 5 minutes plus marinating • Serves: 4
1/2 cup fresh orange juice
1/4 cup olive oil
3 tablespoons Schnucks Dijon mustard
3 tablespoons Schnucks honey
1-1/2 tablespoons orange zest
1 tablespoon ground coriander
1-1/2 teaspoons salt
1-1/2 teaspoons McCormick® ground black pepper
2 teaspoons sweet smoked paprika
1 teaspoon turmeric powder
4 skin-on chicken leg quarters
2 medium zucchini, cut diagonally into 1-inch pieces
2 medium oranges, sliced
1 large fennel bulb, quartered
1/3 cup dry white wine
2-1/2 tablespoons coarsely chopped fresh parsley leaves
1-1/2 tablespoons coarsely chopped fresh mint leaves
1/4 cup coarsely chopped pistachios (optional)
In large bowl, whisk together orange juice, oil, mustard, honey, zest, coriander, salt, pepper, paprika and turmeric. Divide chicken into 2 large zip-tight plastic bags; place zucchini, orange slices and fennel into separate large zip-top plastic bag. Evenly pour orange juice mixture into each bag; seal bags pressing out excess air. Massage ingredients in bags to coat with marinade; refrigerate at least 1 hour or up to 3 hours.
Preheat oven to 425°F. Arrange chicken-marinade mixture, skin side up, in single layer on 1 side of large rimmed baking pan; evenly spread zucchini mixture on opposite side of pan. Roast chicken and vegetables 45 minutes or until internal temperature of chicken reaches 165°F and vegetables are crisp-tender.
Transfer chicken and vegetables to large serving plate; cover to keep warm. Skim fat from pan; place pan with drippings across 2 burners over medium heat. Add wine; heat to simmering, stirring to loosen browned bits from bottom of pan. Reduce heat to medium-low; simmer 5 minutes or until slightly reduced.
Serve chicken and vegetables sprinkled with parsley, mint and pistachios, if desired, along with sauce.
Each serving: about 521 calories, 28 g total fat (7 g saturated), 138 mg cholesterol, 1080 mg sodium, 28 g carbohydrate, 5 g fiber, 18 g sugars, 33 g protein
Use the technique known as “frenching,” meaning to cut the meat and skin away from the bone, to give the chicken leg quarters a clean, elegant look.