Cena con cosce di pollo al forno in teglia

Ingredienti

• 8 to 10 chicken legs
• 1 fennel bulb
• 1 large yellow onion (sliced)
• 1 large red onion (sliced)
• 2 garlic cloves (sliced)
• 3 medium-sized potatoes (cubed)
• 1 orange (1/4 cup juice and the zest)
• 2 tablespoons olive oil
• 1/4 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chopped parsley (for serving)
• Orange rind curls (for serving (optional))
• 2 cups cooked brown rice
• 2 cups cooked quinoa

Preparazione

1. 1

   Preheat your oven to 400ºF and line 13x18-inch sheet pan with parchment paper.

2. 2

   Place the chicken on your prepared pan. Add the fennel, yellow onion, red onion, garlic and potatoes between the drumsticks.

3. 3

   In a small bowl, whisk together the orange juice, orange zest, olive oil, and thyme. Pour the mixture over the chicken and vegetables. Season with the salt and pepper.

4. 4

   Roast for 45 minutes, or until the chicken is cooked through and the vegetables are tender.

5. 5

   Toss the cooked rice and quinoa together. Divide the grains between 4 to 6 dishes.

6. 6

   Garnish the chicken and vegetables with the parsley and orange curls (if using), and serve over the grains.