Name: Orange Chicken Roast with Fennel and Shallots Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon coriander seeds; 1/4 cup granulated sugar; 1 tablespoon kosher salt; 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 whole chicken; 1/4 to 1/3 cup extra-virgin olive oil (for roasting pan); 2 medium Navel oranges, sliced; 2 medium fennel bulbs, sliced; 2 medium shallots, thinly sliced; 1 cup orange juice

If you’re looking for a roast chicken recipe that feels both elegantly rustic and refreshingly vibrant, you’re going to love this Orange Chicken Roast with Fennel and Shallots Recipe. It’s one of those dishes that brings bright citrus notes and aromatic herbs right into your kitchen, creating a perfect balance of flavors that’s anything but ordinary. I first tried this on a chilly weekend when I craved something comforting yet a little fancy—and the combination of orange, fennel, and shallots made the whole house smell incredible.

This recipe isn’t just about flavor, though. It works wonderfully for family dinners, weekend gatherings, or even a casual date night because it looks impressive but is surprisingly easy to pull off. Plus, the marinade infused with fennel and coriander seeds gives the chicken a tender, juicy texture that I promise you’ll want to make again and again.

Ingredients You’ll Need

Every ingredient here plays a special role to bring harmony and depth to the dish. The fresh oranges provide just the right amount of zesty brightness, while the fennel seeds and fresh fennel bulbs give an anise-like sweetness that perfectly complements the savory chicken and shallots.

Fennel seeds: Toasting them lightly before adding to the marinade enhances their aroma and flavor.
Coriander seeds: These add a subtle citrusy, floral undertone—don’t skip toasting for best flavor.
Granulated sugar: Balances the acidity of orange and adds a lovely caramelization to the chicken skin.
Kosher salt: Essential for seasoning and drawing out moisture to achieve crisp skin.
Orange zest: Fresh zest packs a punch of citrus oils, making the chicken taste bright and vibrant.
Sage leaves: Finely chopped to distribute their earthy, savory notes evenly.
Tarragon: Adds a subtle anise flavor that works beautifully with fennel and orange.
Dijon mustard: Helps bind the marinade and adds a gentle tang.
Extra-virgin olive oil (for marinade & roasting pan): Use good quality oil for richer flavor and to keep the chicken moist.
Whole chicken (4 to 4.5 pounds): Try to pick one with good skin for the crispiest roast.
Navel oranges: Sliced for roasting alongside the chicken, their juices create a natural sauce.
Fennel bulbs: Sliced thinly; roasting softens their flavor and brings out sweetness.
Shallots: Thinly sliced to caramelize nicely during roasting.
Orange juice: Added to the pan to keep things moist and enhance the citrus notes.

Variations

I love how this Orange Chicken Roast with Fennel and Shallots Recipe lends itself to different tweaks. Sometimes I swap out the fennel seeds for star anise if I want an even bolder licorice flavor or toss in a few chili flakes for a subtle kick. Feel free to make it your own.

Herb Swap: I’ve had great success swapping tarragon for thyme or rosemary, depending on what’s fresh in the garden.
Spice Variation: Adding smoked paprika or cumin adds a smoky warmth if you’re craving something different.
Low-Sodium Option: Reduce salt and boost the citrus and herbs if you’re watching sodium intake—it still tastes fantastic.
Seasonal Change: In winter, I sometimes use blood oranges and toss in roasted carrots alongside fennel.

How to Make Orange Chicken Roast with Fennel and Shallots Recipe

Step 1: Toast and Prepare Your Seeds & Herbs

Start by gently toasting the fennel and coriander seeds in a dry skillet until fragrant—this takes about 1-2 minutes. Crushing them coarsely with a mortar and pestle releases even more aroma. While your seeds are cooling, finely chop the sage and tarragon. This prep step sets a fragrant base for your marinade that really makes the orange chicken pop.

Step 2: Make the Marinade

In a bowl, mix the toasted seeds, sugar, kosher salt, orange zest, chopped herbs, Dijon mustard, and 1/4 cup olive oil until well combined. The sugar and salt will help tenderize and flavor the chicken while the herbs and citrus zest add bright layers of complexity. I find it easiest to rub the marinade under and over the skin for maximum flavor infusion—don’t be shy here!

Step 3: Prep the Chicken

Pat your chicken dry with paper towels, then rub the marinade all over, making sure to get under the skin and inside the cavity. For the best results, let the chicken marinate in the fridge for at least 4 hours, ideally overnight. The flavors really soak in, and it makes for the juiciest roast.

Step 4: Arrange Vegetables and Citrus for Roasting

Preheat your oven to 425°F (220°C). In your roasting pan, drizzle 1/4 to 1/3 cup olive oil and toss the sliced fennel bulbs, shallots, and orange slices evenly across the bottom. The veggies act like a flavorful rack and soak up delicious juices, plus the oranges add a wonderful sweetness and moisture.

Step 5: Roast Your Chicken to Perfection

Place the marinated chicken atop the fennel and shallots. Pour in 1 cup of orange juice around the vegetables to keep everything moist. Roast uncovered for about 1 hour and 15 minutes—checking occasionally to baste the chicken with pan juices for extra crisp and flavor. Using a meat thermometer, make sure the thickest part of the thigh reaches 165°F (74°C) before removing it from the oven.

Step 6: Rest and Carve

After removing the chicken from the oven, let it rest for at least 15 minutes. Resting helps the juices redistribute, keeping the meat tender and moist when you carve. Don’t skip this step or you’ll end up with dry slices!

How to Serve Orange Chicken Roast with Fennel and Shallots Recipe

Orange Chicken Roast with Fennel and Shallots Recipe - Recipe Image

Garnishes

I like to finish this roast with a sprinkle of fresh parsley or a few torn sage leaves for color and a touch of fresh herbal brightness. Sometimes, I toss a little extra orange zest over the top just before serving to amplify those citrus notes that make this dish stand out.

Side Dishes

Serve this with something simple that won’t compete with the roast’s bold flavors—garlic mashed potatoes, roasted root vegetables, or even a light arugula salad with a lemon vinaigrette work beautifully. I’ve also had success pairing this with a creamy risotto, which soaks up all the pan juices.

Creative Ways to Present

For a special occasion, try serving the whole roasted chicken on a large platter surrounded by the roasted fennel, shallots, and orange slices. Garnish with fresh herbs and add thin slices of orange on top for a beautiful, festive look. It’s a showstopper that’ll have everyone asking for your secret!

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge and find they last wonderfully for up to 3 days. Keep the vegetables and chicken together so they soak up all those lovely orange juices overnight—leftover chicken never tasted so bright!

Freezing

If you want to freeze this roast, I recommend removing the chicken from the veggies first and freezing them separately in freezer-safe bags. This prevents sogginess and helps keep each component fresh. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm leftovers covered in the oven at 325°F (160°C) for about 15-20 minutes. This keeps the chicken moist without drying it out, and I usually spoon a bit of the orange-infused pan juices back over the meat for extra flavor.

FAQs

Can I use chicken pieces instead of a whole chicken for the Orange Chicken Roast with Fennel and Shallots Recipe?

Absolutely! Using bone-in, skin-on chicken thighs or breasts works well—just adjust your roasting time accordingly. Pieces will cook faster than a whole bird, so check for doneness around 35-45 minutes, depending on size. Marinate the same way to keep the flavors intense.
Can I prepare the marinade ahead of time?

Yes, the marinade can be made a day ahead and stored in the fridge. This not only saves time on the day you cook but actually helps the flavors meld even better. Just give it a quick stir before rubbing it onto the chicken.
What if I don’t have fresh fennel bulbs?

While fresh fennel bulbs add a lovely texture and sweetness, you can substitute with thinly sliced celery or omit them entirely. The seeds still provide that signature flavor in the marinade, so your roast will still taste great.
How do I get crispy skin on the Orange Chicken Roast?

Pat the chicken dry before marinating, don’t cover it while roasting, and baste periodically with the pan juices. Roasting at a high temperature (425°F) for the first part also helps the skin crisp up beautifully.

Final Thoughts

This Orange Chicken Roast with Fennel and Shallots Recipe has become one of my go-to comfort meals when I want to impress without fuss. The brightness of the oranges paired with the herbal, slightly sweet fennel and shallots just creates magic in every bite. I’m excited for you to give it a try—you’ll enjoy the way it fills your kitchen with wonderful scents and your table with happy smiles. Don’t be surprised if it becomes a requested favorite in your home too!