MEDITERRANEAN ROAST CHICKEN WITH TURMERIC AND FENNEL
- ½ cup extra virgin olive oil
- ½ cup dry white wine
- ½ cup orange juice
- 1 lime, juice of
- 2 tbsp yellow mustard
- 3 tbsp brown sugar, more for later
- 1 tbsp garlic powder
- ¾ tbsp ground turmeric spice
- 1 tsp ground corriander
- 1 tsp sweet paprika
- Salt and Pepper
- 1 large fennel bulb, cored, sliced
- 1 large sweet onion, sliced into half moons
- 6 pieces bone in, skin on chicken (chicken legs or breasts, or a combination)
- 2 Oranges, unpeeled, sliced
- 1 lime, thinly sliced (optional)
Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don’t have time, you can skip the marinating).
When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.