Ingredients:
8 to 10 chicken legs 1 fennel bulb 1 large yellow onion, sliced 1 large red onion, sliced 2 garlic cloves, sliced 3 medium-sized potatoes, cubed 1 orange (1/4 cup juice and zest) 1/4 teaspoon thyme, dried 2 tablespoons olive oil 1 teaspoon sea salt 1/2 teaspoon black pepper 2 tablespoons fresh chopped parsley Orange rind curls Brown rice, cooked according to package directions Quinoa, cooked according to package directions

Instructions:
Heat oven to 400 degrees. Line 13-by-18-inch sheet pan with parchment paper. Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic and potatoes around and in between legs. In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper. Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.