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Orange Chicken Roast with Fennel and Shallots Recipe

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★★★★★

4.6 from 91 reviews

This Orange Chicken Roast with Fennel and Shallots is a vibrant, flavorful dish featuring a whole chicken marinated in a fragrant blend of fennel seeds, coriander, orange zest, sage, tarragon, Dijon mustard, and olive oil. The chicken is then roasted to perfection alongside juicy orange halves, resulting in a tender, aromatic meal with a citrusy twist and a crispy skin. The combination of herbs and spices celebrates traditional flavors with a fresh and bright punch, perfect for a special family dinner or entertaining guests.

Ingredients

Scale

Marinade

  • 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

Roast

  • 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)

Instructions

  1. Prepare the Marinade: In a small pan, lightly toast the fennel seeds and coriander seeds until fragrant, about 1-2 minutes. Grind them coarsely using a mortar and pestle or spice grinder. In a mixing bowl, combine the toasted seeds, granulated sugar, kosher salt, orange zest, chopped sage, chopped tarragon, Dijon mustard, and 1/4 cup extra-virgin olive oil. Mix thoroughly to create a flavorful marinade.
  2. Marinate the Chicken: Pat the whole chicken dry with paper towels. Rub the prepared marinade all over the chicken, including under the skin where possible, to ensure maximum flavor penetration. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
  3. Preheat the Oven: Preheat your oven to 425°F (220°C) to achieve a crispy skin and juicy interior.
  4. Prepare for Roasting: Remove the chicken from the refrigerator and let it sit at room temperature for 20-30 minutes before cooking. Place the chicken breast-side up on a roasting rack inside a roasting pan. Drizzle 1/4 to 1/3 cup extra-virgin olive oil over the chicken and rub gently to coat evenly. Arrange the halved oranges around the chicken in the pan.
  5. Roast the Chicken: Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh without touching the bone. The oranges will caramelize and add moisture and flavor to the pan juices.
  6. Rest and Serve: Remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes to redistribute juices before carving. Serve slices of the roast chicken with the roasted orange halves and pan juices spooned over the top for a bright and savory dish.

Notes

  • Use Diamond kosher salt as suggested, or adjust salt quantity if using a different salt type because saltiness varies.
  • Allowing the marinade to penetrate overnight improves flavor significantly.
  • Letting the chicken rest post-roasting ensures juicy, tender meat.
  • Use a meat thermometer for the most accurate cooking to avoid drying out.
  • Navel oranges are preferred for their sweetness and juiciness, but other sweet orange varieties can be substituted.

Keywords: Orange chicken roast, fennel chicken, roasted whole chicken, citrus chicken, herb roasted chicken, sage chicken, tarragon chicken, festive roast

Find it online: https://busyrecipe.com/orange-chicken-roast-with-fennel-and-shallots-recipe/