3 medium zucchini, cut diagonally into 1-inch pieces
2 medium bulbs fennel, quartered into wedges
2 medium oranges, sliced
1/2 cup dry white wine
1/4 cup coarsely chopped fresh parsley leaves
2 tablespoons coarsely chopped fresh mint leaves
1/3 cup coarsely chopped pistachios (optional)
In large bowl, whisk together orange juice, oil, mustard, honey, zest, coriander, salt, pepper, paprika and turmeric. Divide chicken into 2 large zip-top plastic bags; place zucchini, fennel and orange slices into separate large zip-top plastic bag. Evenly pour orange juice mixture into each bag; seal bags pressing out excess air. Massage ingredients in bags to coat with marinade; refrigerate 3 hours.
Preheat oven to 425°. Evenly spread chicken mixture, skin side up, onto large rimmed baking pan; evenly spread zucchini
mixture onto second large rimmed baking pan.
Roast chicken and vegetables 45 minutes or until internal temperature of chicken reaches 165° and vegetables are tender.
Transfer chicken and vegetables to large serving plate; cover to keep warm. Pour off fat from drippings in chicken pan; place chicken pan across 2 burners. Add vegetable pan drippings and wine to chicken pan; heat to simmering over medium heat, stirring frequently to remove browned bits from
bottom of pan. Reduce heat to medium-low;
simmer 5 minutes or until slightly reduced.
Serve chicken and vegetables sprinkled with parsley, mint and pistachios, if desired, along with pan juices.