Chicken with Lemon, Rosemary, and Fennel

Last week I had some rosemary and lemons in the fridge that needed to be used up. Rather than let them go to waste I fired up the cook's best friend - GOOGLE and searched for lemon and rosemary. One of the choices that came up was from a chain of grocery stores here in Canada called Metro. After a quick glance I decided that with a few changes this would make a delicious dinner!

The chicken marinates in a delicious mixture of lemon, rosemary, garlic, and honey for 4 hours and then is cooked on the grill. I hadn't grilled chicken for awhile so this got me thinking . . .

Even better was the fact that you also grill some quartered fennel and onions as the chicken is cooking. The grilled vegetables make a delicious side dish to go with the chicken - making this a great choice for company.

If you haven't tried grilled fennel before you have NO idea what you have been missing. Run - don't walk - the the nearest grocery store and pick some up!

Enjoy

Chicken with Lemon, Rosemary, and Fennel

2 lemons (juice and zests)
2 Tbsp. (30 mL) honey
1/3 cup (80 mL) canola oil
4 large boneless, skinless chicken breasts
2 onions, quartered
2 small fennel bulbs, quartered
3 Tbsp. (45 mL) fresh rosemary, chopped
2 cloves garlic, chopped
Salt and ground pepper to taste

Thoroughly blend lemon juice and honey in a small bowl, then add zests and oil. Set aside.

Place chicken, onions, fennel, rosemary, and garlic in an airtight container or resealable bag. Add lemon
mixture and seal the bag. Allow to marinate in refrigerator 3 to 4 hours, occasionally urning the bag to redistribute the marinade.

Preheat barbecue to high.

Remove chicken from marinade and drain. Set marinade aside.

Reduce heat to medium-low. Place the chicken on the greased grill.

Cook 10 - 15 minutes or until the chicken is done. Brush meat with marinade during the first 10 minutes
of cooking only. Discard unused marinade.

Place the onions and fennel bulbs 5 minutes before chicken is done.

Cook thoroughly.