[Recipe] Roast Chicken with Persimon®, Fennel and Olives

I was invited to participate in the Persimon® blogger recipe challenge last month, and chose to re-create their Roast Chicken with Persimon®, Fennel and Olives recipe. Persimon® are available in limited quantities from October to mid January at your local Metro, or Sobeys grocery stores. The Persimon® branded persimmon fruits are packaged in two kinds of cases so look for either the Bouquet or Mondo in Blu boxes. I found a case of Bouquet at my local Metro for $6.99, which is reasonably priced. Additionally, I love that they are ready to eat (ripe when firm), and that you don't have to wait until it ripens like other persimmons on the market. 


Persimon® is grown in the Ribera del Xúquer Valley (Xúquer river valley) near Valencia in Spain.
The outer skin of a Persimon® from Ribera del Xúquer is shiny orange and is longer in shape than other varieties.
A Persimon® contains seven essential nutrients and is high in fibre (6 g per fruit, double the amount found in a peach, banana or orange).
A Persimon® from Ribera del Xúquer is firm and ready to eat (unlike other persimmon varieties which must be consumed when they are soft).
Has a sweet, delicate flavour similar to a peach or a mango.
The fruit sometimes speckled with natural sugar freckles, which appear as the fruit ripens (just like bananas). These freckles are a sign of extra sweetness.


Persimon® persimmons are very versatile, and can used to make an array of dishes (whether sweet or savory). As noted by Persimon®, by adding Persimon®, fennel and olives to this classic roast chicken recipe, it gives a touch of Mediterranean flair to this delicious, home-comfort-food dish.


1 whole chicken (3-1/2 pounds, 1.75 kg), cut into 8 pieces and breasts halved crosswise
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 
1) Preheat oven to 425°F (220°C).
2) 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.
3) 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.
4) At the 20 minute mark turn the chicken pieces over. Add the Persimon®, 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.
5) Makes 6 servings



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Disclaimer: I was comped a gift card to Metro to purchase the ingredients to make the dish. However, all of the opinions expressed in this blog post are of my own.

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