Ingredients
Grilled Orange-Rosemary Chicken:
- Fresh orange juice - 2 Tbsp ((If you get this from a fresh orange, you'll have an orange to zest for the broccolini))
- Onions - 1 , chopped
- Carrots - 1 lb , chopped
- New potatoes - 1 lb , chopped
- Garlic - 2 cloves , minced
- Balsamic vinegar - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Cooking oil - 1/4 cup
- Butter beans (14 oz / 397 g can) - 1 can , rinsed and drained ((If you can't find butter beans, substitute cannellini or garbanzos))
- Rosemary - 2 sprigs
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
Prep
- Orange - Zest and then juice. The zest will be used for the broccolini and the juice for the roasted veggies and beans.
- Onions / Carrots / Potatoes - Prep as directed. (Can be done up to 3 days ahead)
- Garlic / Fennel / Broccolini - Prep as directed. (Can be done up to 3 days ahead)
- Make roasting sauce - Mince garlic. Whisk together garlic with orange juice, balsamic vinegar, soy sauce, and oil.
- Butter beans - Rinse and drain.
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Make
- Heat oven to 500F (260C) degrees.
- Spread onions, carrots, and potatoes into one even layer on a sheet pan. Cover tightly with foil. Steam veggies for 10 minutes.
- While veggies are steaming, place garlic, fennel, and broccolini into a microwave-safe dish. Cover with a wet paper towel and microwave for 2 and a half minutes.
- Return back to steamed veggies. Remove foil and then toss in half the roasting sauce. Nestle rosemary sprigs into veggies. Sprinkle with some salt and pepper. Roast for another 10 to 15 minutes, until veggies are golden and crispy.
- While veggies are roasting, heat a frying pan, skillet, or saute pan over medium heat. Toast pine nuts until fragrant and golden, ~3 minutes.
- 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.
- Return back to roasted veggies. Toss in butter beans and roast for 5 more minutes.
- Toss remainder of the roasting sauce over the veggies fresh out of the oven, and season to taste with salt and pepper. Enjoy roasted veggies with fennel and broccolini on the side.
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