Spiced Marinated Chicken With Orange, Fennel & Zucchini - Fresh Dish Post from Price Chopper

Spiced Marinated Chicken With Orange, Fennel & Zucchini

January 27th 2023

This citrus orange chicken featuring zucchini and fennel is the perfect weeknight meal. This recipe can be found in our Winter 2023 Gatherings magazine.

Spiced Marinated Chicken With Orange, Fennel & Zucchini


  • ½ cup fresh orange juice

  • ¼ cup olive oil

  • 3 Tbsp. Dijon mustard

  • 3 Tbsp. honey

  • 1½ Tbsp. orange zest

  • 1 Tbsp. ground coriander

  • 2 tsp. salt

  • 2 tsp. ground black pepper

  • 2 tsp. sweet smoked paprika

  • 1 tsp. ground turmeric

  • 6 skin-on chicken leg quarters

  • 3 medium zucchini, cut diagonally into 1-inch pieces

  • 2 medium bulbs fennel, quartered into wedges

  • 2 medium oranges, sliced

  • ½ cup dry white wine

  • ¼ cup coarsely chopped fresh parsley leaves

  • 2 Tbsp. coarsely chopped fresh mint leaves

  • ⅓ cup coarsely chopped pistachios (optional)


      1. In large bowl, whisk together orange juice, oil, mustard, honey, zest, coriander, salt, pepper, paprika and turmeric. Divide chicken into 2 large zip-top plastic bags; place zucchini, fennel and orange slices into separate large zip-top plastic bag. Evenly pour orange juice mixture into each bag; seal bags pressing out excess air. Massage ingredients in bags to coat with marinade; refrigerate 3 hours.

      2. Preheat oven to 425°. Evenly spread chicken mixture, skin side up, onto large rimmed baking pan; evenly spread zucchini mixture onto second large rimmed baking pan. Roast chicken and vegetables 45 minutes or until internal temperature of chicken reaches 165° and vegetables are tender.

      3. Transfer chicken and vegetables to large serving plate; cover to keep warm. Pour off fat from drippings in chicken pan; place chicken pan across 2 burners. Add vegetable pan drippings and wine to chicken pan; heat to simmering over medium heat, stirring frequently to remove browned bits from bottom of pan. Reduce heat to medium-low; simmer 5 minutes or until slightly reduced.

      4. Serve chicken and vegetables sprinkled with parsley, mint and pistachios, if desired, along with pan juices.

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