Name: Orange Chicken Roast with Fennel and Shallots Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: PT-489451H57M56S
Cuisine: American
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon coriander seeds; 1/4 cup granulated sugar; 1 tablespoon kosher salt (Diamond kosher salt recommended); Zest of 2 medium oranges; 5 sage leaves, finely chopped (about 1 tablespoon); 2 sprigs tarragon, finely chopped (about 2 tablespoons); 2 teaspoons Dijon mustard; 1/4 cup extra-virgin olive oil; 4 to 4.5-pound (1.8 to 2 kg) whole chicken; 1/4 to 1/3 cup extra-virgin olive oil; 2 medium Navel oranges, halved (other oranges can be used)

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Whenever I’m looking for a roast that feels both fresh and comforting, this Orange Chicken Roast with Fennel and Shallots Recipe is my go-to. It has this beautiful harmony of zesty citrus and lightly sweet, aromatic spices that make the chicken sing. What I love most is how the fennel’s subtle licorice notes and the sweet shallots roast alongside the chicken, creating a flavor combo that’s both unexpected and cozy.

This recipe works beautifully for weekend dinners or special occasions when you want to impress but not stress. Plus, it’s surprisingly easy to prep ahead, so you can spend less time fussing and more time savoring. I can’t wait to walk you through it—you’ll see how those simple ingredients come together to make something magical with minimal effort.

Ingredients You’ll Need

The ingredients here are straightforward but thoughtfully chosen to balance each other—citrus brightness, herbal warmth, and a touch of sweetness. When you pick your oranges, go for Navel or any sweet, juicy variety, as they add vibrant flavor and a lovely glaze.

Fennel seeds: Toast them gently before using to release their sweet, anise-like aroma.
Coriander seeds: Like fennel, lightly crushed to boost their citrusy, warm flavor.
Granulated sugar: Helps caramelize the skin and balance the tartness of the oranges.
Kosher salt: I use Diamond kosher salt here; it’s less salty by volume, so watch your measuring if you swap salts.
Orange zest: Adds bright citrus oils—make sure to zest only the orange part, avoiding the bitter white pith.
Sage leaves: Finely chopped for a hint of earthiness and depth.
Tarragon sprigs: Chopped tarragon gives a delicate anise flavor that pairs beautifully with fennel.
Dijon mustard: Brings tang and binds the marinade.
Extra-virgin olive oil: Use good quality for the marinade and roasting for richness and flavor.
Whole chicken (4 to 4.5 pounds): Free-range or organic if possible—they tend to have better flavor and texture.
Navel oranges: Sliced to roast alongside the chicken, infusing the dish with juicy brightness.
Shallots and fennel bulb: These roast vegetables caramelize beautifully and complement the chicken perfectly.

Variations

I love that this Orange Chicken Roast with Fennel and Shallots Recipe invites you to play around a bit. Here are some tweaks I’ve tried that highlight different sides of this dish—feel free to make it your own!

Variation: Swap tarragon for fresh rosemary or thyme if you prefer a woodier herbal note. I did this once when I ran out of tarragon, and it was just as delicious and suited a fall vibe.
Variation: For a spicier edge, add a pinch of chili flakes to the marinade. It gives a gentle heat that balances the sweetness.
Variation: Make a citrus medley with blood oranges or Cara Cara oranges for a beautiful visual and flavor twist.
Variation: To keep it low carb, roast with just greens like kale or Brussels sprouts instead of fennel and shallots. It’s still fantastic!

How to Make Orange Chicken Roast with Fennel and Shallots Recipe

Step 1: Toast and make the aromatic marinade

Start by lightly toasting the fennel and coriander seeds in a dry pan over medium heat, about 2-3 minutes, until fragrant. This step really wakes up their flavors. Then, grind or crush them roughly—no need for a fine powder. In a bowl, mix these with sugar, kosher salt, orange zest, chopped sage and tarragon, Dijon mustard, and olive oil to create a bright, fragrant paste. This marinade will coat the chicken and infuse it with those wonderful herbal citrus notes.

Step 2: Prep and marinate the chicken

Pat your whole chicken dry with paper towels (this helps the skin crisp up) and then rub the marinade all over—under the skin, inside the cavity, and all over the exterior. Don’t be shy here; the more evenly coated, the better. I like to let it marinate for at least 2 hours in the fridge, or even overnight if you have the time. This allows the flavors to really soak in, making the meat super flavorful and tender.

Step 3: Arrange fennel, shallots, and oranges for roasting

Preheat your oven to 425°F (220°C). Slice the fennel bulb into wedges and halve the shallots, leaving the skins on to prevent burning and add sweetness as they roast. Arrange these around a roasting pan or skillet along with sliced Navel oranges to create a beautiful bed for the chicken. Drizzle with a little olive oil and season lightly so they roast to tender, caramelized perfection.

Step 4: Roast the chicken to golden perfection

Place the marinated chicken on top of the fennel, shallots, and oranges. Roast uncovered for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. About halfway through, baste the chicken with its own juices and turn the vegetables for even caramelization. You want the skin golden and crisp, the veggies soft, and the oranges tender and syrupy.

Step 5: Rest and get ready to serve

Once out of the oven, let the chicken rest for 10-15 minutes before carving. This step keeps the juices locked in and results in moist, flavorful meat that practically melts. Use this time to arrange your sides or garnish the roast for a stunning presentation.

How to Serve Orange Chicken Roast with Fennel and Shallots Recipe

Orange Chicken Roast with Fennel and Shallots Recipe - Recipe Image

Garnishes

I usually sprinkle a handful of fresh chopped parsley or tarragon over the roasted chicken for a fresh pop of green and bright herbal aroma. Sometimes I add thin orange zest strips or a drizzle of olive oil to give it a glossy finish. Little touches like these make it feel extra special without adding fuss.

Side Dishes

My favorite sides to pair with this roast are simple and hearty—think creamy mashed potatoes or buttery roasted carrots. A crisp green salad or sautéed spinach also brings a fresh, light balance that complements the rich, citrus-infused chicken perfectly. These sides help keep the meal well-rounded yet easy.

Creative Ways to Present

For dinner parties, I sometimes carve the chicken and serve it on a large platter surrounded by the roasted fennel, shallots, and orange slices. Adding edible flowers or fresh herb sprigs elevates the look instantly. Another fun way is to serve individual portions in shallow bowls with spoonfuls of the juices and roasted veggies for a rustic, cozy vibe.

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in an airtight container in the fridge for up to 3 days works well. Make sure to keep the chicken and roasted veggies together to preserve those combined flavors. The chicken remains juicy, and the fennel and shallots taste even sweeter the next day.

Freezing

This Orange Chicken Roast with Fennel and Shallots Recipe freezes nicely too. I recommend portioning the meat and vegetables separately into freezer bags for best texture when reheating. Label them, and freeze for up to 2 months for convenient meals on busy days.

Reheating

When I reheat leftovers, I prefer warming them gently in the oven at 325°F (160°C) wrapped in foil. This helps keep the chicken tender and the veggies moist without drying out. If you’re in a hurry, microwave on medium power in short bursts works too, just watch for overheating the chicken.

FAQs

Can I use chicken parts instead of a whole chicken for this recipe?

Absolutely! Chicken thighs or bone-in breasts work well. Just adjust roasting time accordingly—thighs typically take around 35-45 minutes at 425°F, depending on size. Marinate the pieces as you would the whole chicken for maximum flavor.
What if I don’t have fennel seeds?

If fennel seeds aren’t on hand, you can substitute with a small pinch of anise seeds or even omit them. The flavor will be a bit different, but the fresh tarragon and orange zest still create a delicious aromatic profile.
Can this recipe be made gluten-free?

Yes! This Orange Chicken Roast with Fennel and Shallots Recipe is naturally gluten-free as long as you use gluten-free Dijon mustard. Always double-check the labels to be safe.
How do I know when the chicken is perfectly cooked?

The best way is to use a meat thermometer—look for an internal temperature of 165°F (74°C) in the thickest part of the thigh. The juices should run clear, and the skin should be golden and crisp.

Final Thoughts

This Orange Chicken Roast with Fennel and Shallots Recipe is one of those dishes I keep coming back to when I want something impressive but effortless. Its bright, herbaceous flavors and caramelized veggies feel both elegant and homey—a rare combo that wins over family and guests alike. I hope you enjoy cooking and sharing this as much as I do; it’s one dinner that always brings smiles around the table.