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Roast Chicken with Kaki Persimon®, Fennel and Olives
Preparation
Adding Persimon®, fennel and olives to this classic roast chicken recipe gives a touch of Mediterranean flair to this delicious, home-comfort-food dish.
Preheat oven to 425°F (220°C).
Line a rimmed bake sheet with parchment paper. Place the chicken pieces in a large bowl. Add the paprika, salt and pepper and half of the parsley; toss to coat. Place the chicken, skin side down on the tray and bake for 20 minutes.
Place the Persimon® wedges, fennel, olives and remaining parsley in a separate bowl. Add olive oil, season with salt and pepper and toss to coat.
At the 20 minute mark turn the chicken pieces over. Add the Persimons®, fennel and olives to the bake sheet and bake for an additional 20 – 25 minutes, turning once halfway through.
Cook until the fennel is browned and the chicken is cooked through. Serve with rice or salad.
Makes 6 servings.
Source: persimon.eu
Nutritional Facts
PER SERVING: 336 calories, 20 g fat, 5 g saturated fat, 89 mg cholesterol, 661 mg sodium, 9 g carbohydrates, 3 g fibre, 4 g sugars, 29 g protein. % RDI: 4% calcium, 15% iron, 10% vitamin A, 15% vitamin C.
Source: persimonsays.com
1 hour
- 1 whole chicken (3 1/2 pounds, 1,75 kg), cut into 8 pieces and breasts halved crosswise
- 1 tbs Spanish Pimentón de La Vera
- 1 tbs salt
- 1/4 tsp pepper
- 2 tbs parsley, chopped
- 1 Persimon®, topped and cut into 1/2 inch (1 cm) wedges
- 1 fennel bulb, topped and cut into 1/2 inch (1 cm) wedges
- 1 tbs Spanish olive oil
- Salt and pepper
- 1/2 cup cracked green olives, pitted and halved
- 1 whole chicken (3 1/2 pounds, 1,75 kg), cut into 8 pieces and breasts halved crosswise
- 1 tbs Spanish Pimentón de La Vera
- 1 tbs salt
- 1/4 tsp pepper
- 2 tbs parsley, chopped
- 1 Persimon®, topped and cut into 1/2 inch (1 cm) wedges
- 1 fennel bulb, topped and cut into 1/2 inch (1 cm) wedges
- 1 tbs Spanish olive oil
- Salt and pepper
- 1/2 cup cracked green olives, pitted and halved
- 1 whole chicken (3 1/2 pounds, 1,75 kg), cut into 8 pieces and breasts halved crosswise
- 1 tbs Spanish Pimentón de La Vera
- 1 tbs salt
- 1/4 tsp pepper
- 2 tbs parsley, chopped
- 1 Persimon®, topped and cut into 1/2 inch (1 cm) wedges
- 1 fennel bulb, topped and cut into 1/2 inch (1 cm) wedges
- 1 tbs Spanish olive oil
- Salt and pepper
- 1/2 cup cracked green olives, pitted and halved