Easy Chicken Citrus, Fennel and Onion Sheet Pan Meal
8-10 chicken legs (drumsticks)
1 fennel bulb
1 large yellow onion, sliced
1 large red onion, sliced
2 garlic cloves, sliced
3 medium-sized potatoes, cubed
Juice of 1 orange, about ¼ cup
Zest of 1 orange
1/4 teaspoon thyme, dried
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
Brown rice and Quinoa, cooked according to package directions
2 tablespoons fresh chopped parsley
Orange rind curls
Preheat oven to 400 degrees Farenheit. Line a large 13 x18-inch sheet pan with parchment paper. Place chicken legs on sheet pan. Spread vegetables around and in between chicken on pan.
In a small bowl, whisk together orange juice and zest, thyme, and olive oil. Pour mixture over chicken and vegetables. Season everything with salt and pepper.
Roast at 400 degrees for 45 minutes or until chicken is cooked through and vegetables are tender. While vegetables and chicken is roasting, cook brown rice and quinoa mixture.
Serve over hot rice, quinoa mixture and garnish with parsley and orange curls.
Makes 4 to 6 servings.
Recipe and image provided by the National Onion Association/www.onions-usa.org