Roasted Chicken Pieces With Bal­samic Fen­nel

Radishes, fen­nel and bal­samic vine­gar turn into a de­light­fully sweet side dish. For the ul­ti­mate flavour, make sure to use skin-on bone-in chicken—it will re­sult in a crispy ex­te­rior and juicy, ten­der in­te­rior.

Canadian Living - Quick & Easy - - CHICKEN & TURKEY -

HANDS-ON TIME: 30 min­utes

TO­TAL TIME: 30 min­utes

MAKES: 4 serv­ings

Sprin­kle chicken thighs and drum­sticks with half each of the salt and pep­per. In large skillet, heat 1 tsp of the oil over medium heat; brown chicken, in batches and turn­ing once, un­til golden, about 8 min­utes. Dis­card fat. Mean­while, in large bowl, whisk to­gether re­main­ing oil, salt and pep­per; stir in fen­nel and radishes. Spread on large foil- or parch­ment paper–lined bak­ing sheet. Top with chicken. Bake in 400°F (200°C) oven un­til juices run clear when chicken is pierced, about 18 min­utes. Re­move chicken and tent with foil. Broil veg­eta­bles un­til ten­der-crisp, about 2 min­utes; toss with vine­gar. Serve with chicken. Gar­nish with pars­ley. PER SERV­ING: about 576 cal, 44 g pro, 40 g to­tal fat (11 g sat. fat), 8 g carb (3 g di­etary fi­bre, 2 g su­gar), 209 mg chol, 544 mg sodium, 901 mg potas­sium. % RDI: 7% cal­cium, 25% iron, 10% vit A, 32% vit C, 16% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.