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Grilled Orange-Rosemary Chicken
with garlic fennel broccolini

Active: 25 min Total: 1 hr 25 min
This is another rustic family meal that any Italian would be proud to serve and eat. We add a little bit of Eastern flavor with a splash of soy sauce in the marinade to give it more depth. Paired with sweet and crunchy fennel and broccolini, you'll have a delightful meal to end the week.
Smarts: If you have a large enough grill, double the chicken recipe and freeze for later or use the meat for sandwiches and salads later in the week. You won't regret it.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Grilled Orange-Rosemary Chicken:
  • Fresh orange juice - 1/4 cup ((If you get this from a fresh orange, you'll have an orange to zest for the broccolini))
  • Garlic - 3 cloves , sliced
  • Rosemary - 2 sprigs
  • Red wine vinegar - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Cooking oil - 1/4 cup
  • Chicken, bone-in & skin-on - 2 lbs ((Sub half the weight in boneless chicken))
Fennel and Broccolini:
  • Orange zest - 1/2 ((Zest from half an orange - you can use the same orange for your fresh OJ for the entree))
  • Garlic - 2 cloves , minced
  • Fennel - 1/2 bulb , sliced
  • Broccolini - 1 bunch , ends trimmed ((If you love broccolini, double))
  • Pine nuts - 2 Tbsp
  • Cooking oil - 1 Tbsp
  • Lemon - 1/2 , juice of

Nutrition Facts

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Prep

  1. Orange - Zest and then juice. The zest will be used for the broccolini and the juice for the chicken.
  2. Make marinade - Slice garlic cloves. Combine sliced garlic with rosemary sprigs, orange juice, red wine vinegar, soy sauce, and oil in a baking dish. Nestle chicken into marinade. Cover and marinate overnight (or at least 30 minutes). (Should be done 1 day ahead).
  3. Garlic / Fennel / Broccolini - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. If making chicken on the grill: Preheat grill to 500 degrees. Clean grates and brush with some oil. Place chicken over direct heat. Cook over direct heat on opposite sides for ~4 minutes each and then move to indirect heat. Grill with cover closed for another 8 to 15 minutes depending on the size of chicken pieces and if there’s bone in it (bone-in chicken takes longer to cook). Use a thermometer to help you figure out when the chicken is done, at 165F (74C) degrees.
  2. If making chicken in the oven: Preheat oven to 400F (204C) degrees. Adjust oven rack to the middle. Line broiler pan with foil and place broiler rack on top of the pan. Place chicken pieces on rack and roast for 30 to 40 minutes depending on the size of the chicken pieces and if there’s bone in it (bone-in chicken takes longer to cook). Use a thermometer to help you figure out when the chicken is done, at 165F (74C) degrees.
  3. Place garlic, fennel, and broccolini into a microwave-safe dish. Cover with a wet paper towel and microwave for 2 and a half minutes.
  4. Meanwhile, heat a frying pan, skillet, or saute pan over medium heat. Toast pine nuts until fragrant and golden, ~3 minutes.
  5. Now add cooking oil to the pan and then microwaved fennel and broccolini to heated oil. Saute until everything is cooked through, ~3 minutes. Finish with orange zest and lemon juice, and season to taste with salt and pepper. Enjoy with chicken.

Nutrition Facts

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