Orange Chicken Roast with Fennel and Shallots Recipe
This Orange Chicken Roast with Fennel and Shallots is a vibrant and aromatic dish that combines the bright citrus flavors of orange and fragrant herbs with perfectly roasted chicken. The chicken is marinated with a zesty blend of fennel seeds, coriander, orange zest, sage, tarragon, and Dijon mustard, then roasted alongside sweet fennel bulbs, shallots, and fresh orange slices to create a juicy, flavorful main course perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Spice Mix
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
Marinade
- 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
Main Ingredients
- 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
Instructions
- Prepare the Spice Mix: Toast the fennel seeds and coriander seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Grind them finely using a spice grinder or mortar and pestle. Combine the ground spices with granulated sugar and kosher salt to create the seasoning mix.
- Make the Marinade: In a bowl, mix together the orange zest, chopped sage, chopped tarragon, Dijon mustard, and 1/4 cup extra-virgin olive oil until well combined. Add the toasted spice mix and stir thoroughly to incorporate all flavors.
- Marinate the Chicken: Rinse and pat dry the whole chicken. Rub the marinade all over the chicken, ensuring it is evenly coated, including under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, preferably overnight to allow flavors to penetrate.
- Prepare the Roasting Pan: Preheat the oven to 400°F (200°C). In a roasting pan, drizzle 1/4 to 1/3 cup extra-virgin olive oil. Arrange the sliced fennel bulbs, shallots, and orange slices evenly in the pan to create a flavorful bed for the chicken.
- Roast the Chicken: Place the marinated chicken on top of the vegetable and orange bed. Pour the cup of orange juice around the ingredients in the pan. Roast in the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and ensures a moist and tender result. Serve the chicken slices with the roasted fennel, shallots, and orange slices alongside, spooning some pan juices on top for enhanced flavor.
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness.
- If you don’t have a spice grinder, you can crush the fennel and coriander seeds gently with a rolling pin or the back of a heavy knife.
- Use a meat thermometer to ensure the chicken is fully cooked without drying it out.
- Leftover roasted vegetables make a delicious side or can be chopped up for salads.
- For an extra citrus punch, add a splash of orange liqueur or juice to the pan near the end of roasting.
Keywords: orange chicken, roasted chicken, fennel, shallots, citrus chicken, herb roasted chicken, orange zest, tarragon, sage