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Limoncello Roast Chicken with Fennel

Author: Mary DiSomma

Limoncello might seem like a cocktail ingredient or a simple digestif, but it adds an incredible burst of flavor to an otherwise-standard roasted chicken recipe. Limoncello is actually a secret ingredient that helps liven up some of my favorite recipes, from appetizers and entrees to desserts and, of course, cocktails! I use my brother Erik and sister-in-law Tracy's homemade limoncello recipe. I highly recommend planning ahead a little bit and making your own—it’s super easy.

The marinade I use is so delicious, you might start basting everything—it’s a perfectly harmonized blend of tart limoncello, sweet orange juice, and tangy Dijon mustard. For a little extra sweetness, I add a few tablespoons of orange marmalade. Thinly sliced fennel marries its flavor with the chicken as it marinates—you’ll want to leave it for at least a few hours and ideally overnight.

Who would've thought a splash of limoncello could turn a humble chicken dinner into something extraordinary? I was skeptical at first myself, but oh boy, was I in for a surprise!

Limoncello Roast Chicken with Fennel

Turn up your classic roast chicken recipe with the rich, citrusy flavors of Limoncello, paired with the subtle licorice hints of fennel is like a sunny day in Capri, right there on your dinner plate. It's an easy way to create a restaurant-level meal, with no added time or skill needed.

Yield
4 Servings
Prep Time
30 minutes 30 min
Cook Time
45 minutes 45 min
Total Time
1 hour 15 minutes 1 hr 15 min

Ingredients

For the Marinade

For the Chicken

Instructions

  1. In a large, wide oven proof dish, combine all of the marinade ingredients. Use a small whisk to combine.
  2. Add the thinly sliced fennel and lemon slices. Toss gently to combine.
  3. Place the chicken breasts in the dish with the marinade. Using tongs, turn to coat the chicken. Cover the dish loosely with plastic wrap and refrigerate for 2 hours and up to overnight. Turn the chicken a few times during its rest in the marinade.
  4. When you are ready to roast the chicken, remove the dish from the refrigerator so it sits for 30 minutes before placing it in the oven. This will help the chicken pieces roast evenly. Sprinkle the fennel seeds evenly on top of the chicken. While the chicken is resting on your counter, preheat your oven to 425 degrees.
  5. Remove the plastic wrap and place the dish with the chicken and marinade into the hot oven. If using skin-on chicken, make sure the skin side is facing up. You can place a slice of lemon on top of each piece of chicken if you like—this adds more flavor and prevents them from browning too quickly.
  6. Roast the chicken for 35 to 45 minutes or until the chicken is nicely browned and it reaches an internal temperature of 160 degrees Use an instant read thermometer to check the temperature. You may want to keep an eye on it and check the temperature a couple of times, since chicken breasts of different sizes take different amounts of time to cook.
  7. Remove the dish from the oven. Using metal tongs, remove the chicken, fennel, and lemon and place on a platter. Transfer the remaining marinade from the roasting dish to a saucepan along with the remaining 1 tablespoon orange marmalade. It is okay if some shreds of fennel remain in the marinade. Bring the mixture to a full boil then simmer for 5 minutes. The sauce should thicken as it reduces. Add the chopped Italian parsley.
  8. To serve, place the chicken, fennel and lemons on a serving platter and drizzle with the sauce. It’s up to you if you want to serve the roasted lemon slices. The roasting makes them soft and quite delicious, but it’s your personal choice to use them or not. I like to place the roasted lemons on top of the chicken for a fun presentation. I serve the chicken with my limoncello fettuccine or colcannon potatoes.
View Mary's Tips
Limoncello Roast Chicken with Fennel

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Erik & Tracy’s Limoncello

Limoncello is so delicious, and it’s fancy enough for special occasions. But that doesn’t mean it’s hard to make at home. Take a few minutes to put this recipe together… then wait a few days, and voila—limoncello from scratch!

Yield
2 liters
Cook Time
0 minutes0 min

Ingredients

For the Punch

For the Special Equipment

Instructions

  1. Using a vegetable peeler, remove the peels from the lemons. Make sure to avoid the soft, white pith. You only want the outer peels here! Keep the peeled lemons for another recipe—strawberry lemonade, perhaps?
  2. Place the lemon peels in a 2-quart jar—make sure you have a lid. Pour the alcohol over the peels until the peels are completely submerged. Cover the mixture and let it steep at room temperature for 3 to 4 days.
  3. After a few days have passed, add the water and sugar to the 3-quart jar. Shake vigorously to combine. It’s important to use superfine sugar so it dissolves properly! See my final note in the recipe above if you don’t have superfine sugar on hand.
  4. Place the strainer over the top of the 3-quart jar. Carefully pour the lemon peel mixture through the strainer and into the 3-quart jar with the sugar mixture. Discard the lemon peel. Use a long wooden spoon to give the limoncello a good stir. The limoncello is now ready to be poured into sterilized bottles.
  5. Pour the limoncello through a cheesecloth-lined funnel into sterilized bottles. I love to label the bottles so I can give them away as gifts to friends and family. The limoncello can be stored in the sterilized bottles for up to 3 months in the pantry or freezer.
Erik & Tracy’s Limoncello
Lioncello Fettuccine with Limoncello Roast Chicken
Ingredient Tips

Limoncello is a typical drink from Southern Italy. It’s a tart and slightly sweet liqueur that is delicious on its own and makes a phenomenal addition to countless cocktail recipes. In recent years, it’s been getting the attention it deserves in the States! Lots of people, myself included, have learned how to make their own limoncello. Now you can, too!

It’s pretty easy to remove the bone from a skin-on chicken breast. Make sure to use a very sharp knife and follow the bone, carefully separating it from the main chicken breast.

Whether you're a skin-on or skin-off kind of person, this recipe is for you. Both types of chicken will work! I like skin-on chicken breasts and I don’t mind deboning them myself, since skin-on deboned chicken breasts can be difficult to find. I personally love the crispy skin. The high-temp roast gives it an absolutely divine texture! Feel free to use boneless, skinless chicken breasts if you prefer—it’s still going to be delicious.

Yes, it is safe to make a sauce out of a marinade that has been used for poultry or meat. Here’s the trick: Always bring it to a boil and let it simmer for at least 5 minutes to kill any potentially harmful bacteria from the raw ingredients. Bringing the marinade to a boil and then cooking for 5 minutes will make your marinade safe to use. Make sure to use clean utensils that haven’t touched the uncooked marinade when serving the sauce.

Preparation + Preservation Tips

We love to indulge at the DiSomma dinner table. I like to serve this dish with something equally tantalizing: lay one of these chicken breasts, hot from the oven, on a bed of my Limoncello Fettuccine and top with the fennel slices and roasted lemon for a complete meal. Not feeling the pasta? A fresh salad and some hearty roasted potatoes make great sides too. This dish isn't just about feeding the belly, it’s one of those treats that brings an element of surprise and truly comforts at the same time. Enjoy!

Extra Tips

It’s So Good Limoncello Fettuccine→

Limoncello Lavender Shortbread Squares→

Limoncello Tiramisu Recipe with Homemade Candied Lemon Zest→

Limoncello Burrata with Fresh Basil and Garlic Toasts→

Prosecco Blueberry Limoncello Punch→

Mary’s Limoncello, Bourbon, and Honey Cocktail Recipe with a Fresh Rosemary Garnish→

Easy Strawberry Limoncello Frosé→

Limoncello Margarita→

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