One of my mantras is GET IN YOUR PROTEIN! This is one of my favorite HEALTHY chicken recipes that your entire family will enjoy. Bon Appetit!
Ingredients
- 2 to 3 tablespoons Extra-Virgin Olive Oil
- 1 (3½-pound) Organic Chicken, quartered
- 2 small red onions, thinly sliced
- 2 fennel bulbs, quartered and cored, cut into 1-inch wedges
- 3 cloves garlic, smashed
- 1 large lemon, thinly sliced
- 1 tablespoon sumac
- 1 teaspoon Ceylon Cinnamon (ground)
- 2 teaspoons Fennel Seed, crushed
- 1 teaspoon Coriander Ground
- Freshly ground black pepper, to taste
- 2 teaspoons pink salt
Lemon-Garlic Yogurt is optional
- 1 cup greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, mashed to a paste
- Freshly ground black pepper, to taste
Directions
- In a large bowl, toss together all of the ingredients except for the salt and lemon, until well-combined. Cover and refrigerate for a few hours or up to overnight. If you don’t have time to marinate, leave at room temperature for 30 minutes.
- Heat the oven to 425ºF. Spread the chicken and vegetables in an even, single layer on a large rimmed baking sheet. Be sure the chicken pieces are skin-side up. Add lemon slices and sprinkle with salt. Roast until the chicken is golden and cooked through, 30 to 40 minutes.
- While the chicken is cooking, make the Lemon-Garlic Yogurt. Stir together the ingredients and season to taste. Keep chilled until ready for use.
- Transfer the chicken and vegetables to a serving platter. Sprinkle with the herbs and pomegranate seeds. Serve with the yogurt sauce if you desire.