Roasted chicken with fennel-citrus salad



Step 1

Preheat oven to 425 degrees F. Pat chicken dry and season with salt and pepper. Place in a large cast iron skillet. Place fennel around the chicken. Drizzle with ¼ cup olive oil.

Step 2

Roast chicken about 40 minutes to an hour, until an instant-read thermometer inserted into the thickest part of the breast and thigh reads 160 degrees F. Transfer the fennel to a large bowl and the chicken to a cutting board. Let it rest for 15 minutes.

Step 3

In a small bowl, whisk 2 tablespoons of olive oil with the lemon juice. Stir in the dates, olives, and parsley. Season with salt and pepper.

Step 4

Add the orange to the bowl with the fennel and gently toss. Serve chicken with citrus-fennel salad. Drizzle the date-olive dressing over top.

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