Don’t be intimidated by the title! This is not a for-real roast.
Actually, it could be your new favorite, low-maintenance winter dinner. Meet the citrus & fennel slow roast:
This has my favorite winter flavors. I’m all about fennel. Orange can sometimes be a little harsh, so I like how this slow roast mellows out the acid and sweetens everything up!
For this post I used chicken (I mean… it’s what I had and you could NOT get me to head back to the store #longday). It’s good, but I think this recipe would be even better with a fish – think salmon or another fatty fish.
Get this roasting as soon as you get home! It doesn’t take so long if you get it going asap, and handle little end-of-the-day tasks while it cooks!
What you’ll need
1 navel orange, thinly sliced
1 lemon, thinly sliced
1 jalapeño with seeds, sliced
1 medium fennel bulb, sliced
1/4 cup olive oil
1/2 cup parsley, chopped
chicken or fish
- Preheat oven to 275 degrees
- Combine orange, lemon, jalapeno, parsley and fennel in bowl.
- Toss with salt, pepper and a little olive oil
- Arrange in shallow baking dish
- Place chicken or fish on top
- Drizzle with remaining olive oil
- Bake for 30-40 minutes
When you plate this, be sure to give everyone some of the juices that gathered in the dish while baking. A lot of the sweet citrus and oil (and fat – a little is good for you!) is there.. just sayin.
Thanks for letting me know! Will fix it right away!
A picky picky picky observation:
ships’ officers are naval; oranges (and belly-buttons) are navel.
Seriously, this sounds good – Hanh and I will enjoy it for lunch soon.
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