Name: Limoncello Roast Chicken with Fennel
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 Servings
Ingredients: For the Marinade; ½ cup fresh orange juice; ¼ cup Erik and Tracy’s Easy Homemade Limoncello; 3 tablespoons fresh lemon juice; ¼ cup olive oil; 1 tablespoon Dijon mustard; 2 tablespoons orange marmalade; ¼ teaspoon salt; A few grinds of fresh black pepper; 1 large fennel bulb or 2 medium fennel bulbs, core removed, thinly sliced; 2 lemons, seeds and ends removed, sliced into ¼ inch rounds; 4 boneless chicken breasts (6 to 8 ounces) with or without skin; 1 teaspoon dried fennel seeds; 2 tablespoons chopped Italian parsley; 1 tablespoon orange marmalade, for sauce

Mains

Limoncello Roast Chicken with Fennel

Author: Mary DiSomma

This golden, juicy roast chicken, infused with the vibrant, citrusy notes of limoncello, paired with the subtle licorice hints of fennel is like a sunny day in Capri, right there on your dinner plate. Limoncello is 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, so I highly recommend planning ahead a little bit and making your own—it’s super easy.

Now, who would've thought that this sweet, zesty liqueur could turn a humble chicken dinner into something extraordinary? I was a little skeptical at first myself, but, oh boy, was I in for a delightful surprise! My husband, Billy, isn’t one to fuss about food, but he couldn’t stop talking about this particular dish!

Lioncello Fettuccine with Limoncello Roast Chicken

Ingredient Tips

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 It’s So Good Limoncello Fettuccine recipe 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→