Orange, Onion, and Fennel Roast Chicken Recipe

Directions:

1. Butterfly the Chicken by splitting the breasts down the middle, rinse and pat dry.
2. Season liberally with salt and pepper on both sides.
3. In a food processor combine the Fennel Bulb, 1 Yellow Onion, 6 Cloves of Garlic, 2.5 tablespoons of White wine or white cooking wine, 2 tablespoons of olive oil, juice of 1 sour orange, juice of 1 sweet orange, and juice of 1 lime.
4. Pull the skin away from the meat but leaving it attached.
5. Pour mixture over both sides of the chicken and in between the skin and the meat.
6. Use the Fennel stalks as a grate by placing them on the bottom of a deep baking sheet.
7. Place chicken over stalks and garnish sides of pan with any fresh herbs available (rosemary, thyme, basil, parsley, oregano, etc) (optional).
8. Bake at 350 degrees until golden brown and chicken is cooked through.