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Roasted Chicken Pieces with Pink Grapefruit and Fennel
Roasted Chicken Pieces with Pink Grapefruit and Fennel

Roasted Chicken Pieces with Pink Grapefruit and Fennel

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Cook Minutes 1 Hr 20 Min
Prep : 30 Min Cook: 50 Min
Discover our mission (and we chose to accept it): Revive your chicken routine. Voilà! Fennel, grapefruit, EVOO Tuscan Italian Dressing and garlic team up with chicken pieces in our Roasted Chicken Pieces with Pink Grapefruit and Fennel recipe. Enjoy this easy-to-make recipe which is bursting with flavour.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 large fennel bulb (1 lb./450 g)
6 cloves garlic, peeled
4 lb. (1.8 kg) bone-in chicken pieces (breasts, drumsticks and thighs)
2 pink grapefruits, divided
1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1/2 cup Cracker Barrel Crumbled Feta Cheese
2 Tbsp. chopped fresh parsley
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How do I make it ?
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Step 1
Heat oven to 450ºF.
Step 2
Cut stalks and fronds from top of fennel bulb. Discard stalks; reserve fronds for later use. Trim root end of fennel bulb; remove and discard any tough or discoloured outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core.
Step 3
Cut fennel into 1/4-inch-thick slices; spread onto bottom of large roasting pan sprayed with cooking spray. Add garlic. Top with chicken.
Step 4
Squeeze juice from 1 grapefruit into small bowl. Add dressing; mix well. Drizzle evenly over chicken and fennel.
Step 5
Bake 50 min. or until chicken is done (165ºF), reducing oven temperature to 350ºF after 20 min. Remove roasting pan from oven; top with cheese.
Step 6
Heat broiler. Place roasting pan 6 inches from heat. Broil 1 to 2 min. or until cheese is melted; transfer to platter.
Step 7
Cut remaining grapefruit in 12 wedges; add to platter. Top with reserved fennel fronds and parsley.
Kraft Kitchen Tips!
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Variation
Substitute 6 sliced celery stalks for the sliced fennel bulb and/or navel oranges for the grapefruits.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Total fat 13 g
20 %
Saturated fat 3.5 g
18 %
Cholesterol 65 mg
Sodium 210 mg
9 %
Total carbohydrate 5 g
2 %
Dietary fibre 1 g
4 %
Sugars 3 g
Protein 21 g
Vitamin A
10 %
Vitamin C
15 %
Calcium
2 %
Iron
8 %
Servings
12 servings, 1/12 recipe (188 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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