Using a blender or an immersion blender, puree juice of 1 orange, 2 tablespoons oil, rosemary leaves from 2 sprigs and garlic until smooth. Add chicken to a resealable bag and pour marinade over chicken. Marinate 12 to 24 hours.

Preheat oven to 425 degrees F. Halve and thinly slice remaining 1 orange. Add orange to large rimmed parchment-lined sheet pan along with remaining 2 rosemary sprigs, fennel and dates. Drizzle with 3 tablespoons oil, tossing to combine. Season with salt and pepper.

Remove chicken from marinade and pat dry with paper towel. Season with salt and pepper. Add chicken to sheet pan on top of other ingredients. Roast until chicken reaches an internal temperature of 165 degrees F, about 50 to 60 minutes.

Meanwhile, to a medium bowl, add remaining 1 tablespoon oil, olives, green onions and parsley. If desired, chop 1 cup reserved fennel fronds and add to bowl. Toss to combine. Season with salt and pepper to taste. When chicken is done, garnish with olive and parsley mixture to serve.

Source: Hannaford fresh Magazine, December 2024