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Bake & Roast

Sheet Pan Chicken Legs with Fennel, Dates and Olives
Ingredients
Budget-friendly chicken leg quarters become a showstopping main thanks to a garlic and herb marinade, sweet dates and fragrant fennel. Save the fennel fronds for a fresh garnish.
2 medium Cara Cara or blood oranges, divided
6 Tbsp. olive oil, divided
4 sprigs fresh rosemary, divided
2 cloves garlic
1 (approx. 5-lb.) package chicken leg quarters
2 medium fennel bulbs, cored and sliced, fronds reserved to garnish if desired
15 dates, quartered
1 cup pitted green olives (like Castelvetrano), roughly chopped
4 green onions, chopped
1/2 cup chopped fresh parsley
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Sheet Pan Chicken Legs with Fennel, Dates and Olives

Sheet Pan Chicken Legs with Fennel, Dates and Olives

Sheet Pan Chicken Legs with Fennel, Dates and Olives
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:60 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
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