Orange and Fennel-Roasted Chicken, risotto with green beans, browned pearl onions and fried capicola.. Marinate locally-pastured chicken pieces (I’m using bone-in, skin-on thighs) in a mixture of raw olive oil, freshly-squeezed orange juice, garlic and cracked fennel seeds for 4-8 hours, turning once. Remove chicken from refrigerator, wipe off excess marinade and season liberally with … Continue reading Orange and Fennel-Roasted Chicken