Orange-Fennel Chicken

  • 3 Tbsp. butter at room temp
  • 1 Tbsp. grated orange zest
  • 1 Tbsp. Dijon mustard
  • 3 cloves garlic, chopped
  • 1 tsp. cracked pepper
  • Ad
  • 3/4 tsp. salt
  • 6 bone-in chicken breast halves
  • 1 Tbsp. fennel seeds, crushed


Preheat oven to 400 degrees F. Combine butter, zest, mustard, garlic, pepper and half of salt. With fingers, carefully separate skin from breast meat leaving skin attached. Tuck 1/6 of butter mixture under skin of each breast. Sprinkle chicken with fennel and remaining salt.

Place chicken in shallow roasting pan. Roast until no longer pink near bone and juices run clear when pierced with fork, about 40 minutes.

By Robin from Washington, IA


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