Description
This Orange Chicken Roast with Fennel and Shallots is a vibrant, flavorful dish combining citrusy freshness with aromatic herbs and spices. The whole chicken is marinated in a blend of fennel seeds, coriander, orange zest, sage, and tarragon, then roasted to golden perfection, resulting in a juicy, tender bird with a beautifully crisp skin infused with bright, savory notes. A perfect centerpiece for a family dinner or special occasion.
Ingredients
Scale
Marinade
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt (Diamond kosher salt recommended; adjust if using other salts)
- 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 2kg) whole chicken
- 1/4 to 1/3 cup extra-virgin olive oil
- 2 medium Navel oranges (or other sweet oranges)
Instructions
- Prepare the Marinade: Toast the fennel and coriander seeds in a dry pan over medium heat until fragrant, then grind them coarsely using a mortar and pestle or spice grinder. In a bowl, combine the ground seeds with granulated sugar, kosher salt, orange zest, finely chopped sage and tarragon, Dijon mustard, and 1/4 cup of extra-virgin olive oil. Mix thoroughly to create a fragrant, cohesive marinade.
- Marinate the Chicken: Pat the whole chicken dry with paper towels. Rub the marinade all over the chicken, making sure to cover the entire surface and inside the cavity for full flavor penetration. Cover and refrigerate for at least 4 hours or overnight for best results.
- Preheat the Oven and Prepare Oranges: When ready to roast, preheat your oven to 425°F (220°C). Slice the 2 medium Navel oranges into rounds or wedges to place around and inside the chicken to infuse additional citrus aroma during roasting.
- Roast the Chicken: Place the marinated chicken in a roasting pan. Drizzle 1/4 to 1/3 cup of extra-virgin olive oil over the top to help crisp the skin. Arrange the orange slices and shallots around and inside the cavity of the chicken. Roast in the preheated oven for approximately 1 hour and 20 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Baste occasionally with pan juices for extra moisture.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute ensuring a juicy, tender roast. Serve garnished with the roasted orange slices and shallots for an elegant presentation.
Notes
- Adjust salt quantity if using a different kosher salt than Diamond, as saltiness can vary.
- Marinating overnight will deepen the flavors significantly.
- Use Navel oranges or other sweet oranges for the best balance of sweetness and acidity.
- Resting the chicken after roasting is essential for juicy meat.
- Roast times may vary depending on the size of the chicken and your oven; use a meat thermometer for accuracy.
Keywords: orange chicken, roast chicken, fennel seeds, citrus chicken, herb roasted chicken, whole roasted chicken, orange zest, sage and tarragon chicken