Adding Persimon®, fennel and olives to this classic roast chicken recipe gives a touch of Mediterranean flair to this delicious, home-comfort-food dish.
1 tbsp (15 ml) paprika
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) 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
1/2 cup (125 ml) cracked green olives, pitted and halved
1 tbsp (15 ml) olive oil
salt and pepper
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
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.