Ingredients & Directions

8-10 chicken legs
1 bulb fennel
1 sweet onion, sliced
1 red onion, sliced
2 garlic cloves, sliced
3 medium-sized potatoes, cubed
Juice of 1 orange, about ¼ cup
Zest of 1 orange
¼ teaspoon thyme, dried
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons fresh chopped parsley
Orange rind curls
Brown rice and Quinoa, cooked according to package directions

Preheat oven to 400 degrees F.

Line a large sheet pan with parchment paper. Place chicken legs on sheet pan. Spread vegetables around and in between legs on pan.
In a small bowl, whisk together orange juice, zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season everything with salt and pepper.
Roast for 45 minutes or until chicken is cooked through and vegetables have softened.
Garnish with parsley and orange curls. Serve over brown rice and quinoa.

Serves: 4 – 6 People

Recipe by Blog Chefs
National Onion Association