Orange Chicken with Fennel, Sage, and Tarragon Recipe
This Orange Chicken with Fennel, Sage, and Tarragon Recipe is one of those dishes that brings a fresh, aromatic vibe to your dinner table. It’s not your everyday roast chicken; the bright citrus notes combined with the warm fennel seeds and the herbal punch from sage and tarragon create something truly special. I first tried this flavor combo on a whim one Sunday and have fallen in love ever since—not only for Sunday dinners but because it also makes entertaining feel effortless yet impressive.
What makes this Orange Chicken with Fennel, Sage, and Tarragon Recipe genuinely worth trying is how it balances vibrant, savory, and sweet elements without being fussy. If you’ve been searching for a chicken recipe that’s both elegant and approachable, this one fits the bill perfectly. Plus, it’s packed with layers of flavor sure to wow your family or guests without requiring hours in the kitchen.
Ingredients You’ll Need
For this recipe, I love using fresh ingredients that complement each other beautifully. The mixture of herbs, spices, and citrus really makes the chicken pop. When shopping, look for fresh, firm fennel bulbs and fragrant sage leaves to maximize flavor.
- Fennel seeds: Toast them lightly before use to release their sweet, anise-like aroma.
- Coriander seeds: Adds subtle citrus and nutty notes—grind just before mixing for freshness.
- Granulated sugar: Balances the acidity from the orange and adds caramelization.
- Kosher salt: Essential for seasoning and drawing out flavors.
- Orange zest (2 medium oranges): Adds bright, zesty notes—don’t skip this step!
- Sage leaves: Finely chopped to infuse the marinade with earthiness.
- Tarragon sprigs: Offers a subtle licorice flavor that complements fennel perfectly.
- Dijon mustard: Gives a slight tang and helps bind the marinade.
- Extra-virgin olive oil (for marinade and roasting): Use good quality for richer flavor and better roasting results.
- Whole chicken (4 to 4.5 lbs): Preferably organic or free-range for juicier meat.
- Naval oranges (2 medium, sliced): For roasting alongside the chicken, adding both aroma and sweetness.
- Fennel bulbs (2 medium, sliced): Roasted until tender and sweet—don’t discard the fronds, they’re great for garnish.
- Shallots (2 medium, thinly sliced): Add sweetness and depth when roasted.
- Orange juice (1 cup): Freshly squeezed for the best zing.
Variations
I encourage you to play around with this Orange Chicken with Fennel, Sage, and Tarragon Recipe to fit your tastes or dietary needs. I often tweak the herbs depending on what I have fresh, or swap the fennel seeds for caraway if I’m feeling adventurous.
- Variation: Using lemon zest instead of orange for a sharper citrus flavor—the recipe still sings beautifully.
- Variation: For a gluten-free version, ensure your Dijon mustard doesn’t contain any gluten.
- Variation: Adding a splash of white wine to the orange juice while roasting adds complexity I’ve come to really appreciate.
- Variation: If you prefer dark meat, try using just thighs or drumsticks; they soak up the marinade and stay juicy.
How to Make Orange Chicken with Fennel, Sage, and Tarragon Recipe
Step 1: Toast and grind your spices
Start by lightly toasting the fennel and coriander seeds in a dry skillet over medium heat until fragrant—usually about 2 minutes. Be careful not to burn them! Once toasted, use a mortar and pestle or spice grinder to pulse them into a coarse powder. This step awakens those oils and layers the flavor throughout the chicken.
Step 2: Make the marinade
In a bowl, combine the ground spices with sugar, kosher salt, orange zest, chopped sage and tarragon, Dijon mustard, and 1/4 cup extra-virgin olive oil. Whisk it all together until well combined. This marinade is the heart of the recipe, so take a moment to appreciate the vibrant colors and scents before moving on.
Step 3: Prep and marinate your chicken
Pat the whole chicken dry with paper towels—this helps the skin crisp beautifully. Rub the marinade generously all over the chicken, including under the skin if you can (it makes a huge difference). Cover and let it marinate in the fridge for at least 1 hour, though I recommend overnight if you have the time to really let those flavors soak in.
Step 4: Prepare the roasting pan
Preheat your oven to 375°F (190°C). In your roasting pan, arrange the fennel slices, orange slices, and thinly sliced shallots as a bed for the chicken. Drizzle 1/4 to 1/3 cup extra-virgin olive oil over the veggies and toss to coat. This base not only adds beautiful flavor but keeps the chicken elevated so it roasts evenly.
Step 5: Roast your chicken
Place the marinated chicken on top of the arranged vegetables. Pour the orange juice around the pan—not over the chicken, so the skin stays crispy. Roast for about 1 hour and 20 minutes, occasionally basting the chicken with the pan juices. Use a meat thermometer to check for doneness—165°F (74°C) in the thickest thigh is what you’re aiming for.
How to Serve Orange Chicken with Fennel, Sage, and Tarragon Recipe
Garnishes
I love garnishing this chicken with fresh fennel fronds and a few extra sage leaves for that vibrant green contrast. A little sprinkle of flaky sea salt right before serving also adds a nice touch. The garnishes enhance the dish’s fresh herbal notes and make it look even more inviting.
Side Dishes
This recipe pairs beautifully with simple sides that soak up the delicious pan juices. My go-to is creamy mashed potatoes or a couscous salad with herbs. Roasted asparagus or green beans lightly tossed with lemon juice and olive oil add a nice fresh crunch.
Creative Ways to Present
For special occasions, I like plating the chicken pieces atop the roasted fennel and orange slices, with the pan sauce drizzled over. It’s not only stunning visually but also invites everyone to enjoy a bit of everything in each bite. For a festive touch, add a few edible flowers or microgreens on top to impress your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. The flavors actually deepen, making reheated portions just as delicious. Plus, you can use the leftovers to make a quick chicken salad or sandwiches during the week.
Freezing
Though I rarely freeze this dish (because it usually gets eaten!), it does freeze well. I recommend separating the chicken pieces from the veggies and freezing them in freezer-safe bags. Thaw overnight in the fridge before reheating for best results.
Reheating
I reheat leftovers gently in a low oven (about 300°F) covered with foil to keep the chicken moist, or in a skillet with a splash of water and cover to steam. Microwaving works too but risks drying out the chicken if you’re not careful.
FAQs
-
Can I use chicken pieces instead of a whole chicken in this Orange Chicken with Fennel, Sage, and Tarragon Recipe?
Absolutely! Using bone-in, skin-on thighs or drumsticks works wonderfully with this recipe because they stay juicy and cook evenly. Just adjust your roasting time to about 40-50 minutes depending on size. The marinade and herbs will penetrate the pieces nicely.
-
What if I can’t find tarragon or sage?
If fresh tarragon or sage isn’t available, you can use dried versions but reduce the quantity by about half since dried herbs are more concentrated. Alternatively, fresh rosemary or thyme can provide a similar herbal warmth, though the flavor will differ slightly.
-
Can this recipe be made gluten-free?
Yes! This Orange Chicken with Fennel, Sage, and Tarragon Recipe is naturally gluten-free as long as you use a gluten-free Dijon mustard. Always check labels to be safe. The rest of the ingredients are whole and fresh.
-
Is there a substitute for the orange juice in the recipe?
If you don’t have fresh orange juice, you can use store-bought, but opt for a high-quality, pure juice without added sugars or preservatives. Another option is a mix of orange zest with a mild apple juice or white grape juice for sweetness with less citrus punch.
-
How do I get crispy skin on the roasted chicken?
To achieve crispy skin, dry the chicken skin thoroughly before applying the marinade, and avoid pouring the orange juice or marinade directly on the skin while roasting. Also, baste the chicken occasionally with pan juices, and roast at a moderate temperature for crispy, golden skin without drying out the meat.
Final Thoughts
Honestly, this Orange Chicken with Fennel, Sage, and Tarragon Recipe has become a go-to whenever I want something that’s both comforting and a little exciting flavor-wise. I hope you find it as joyful to prepare and eat as I do. Give it a go for your next cozy dinner or when you want to impress someone without fussing over hours in the kitchen—you won’t regret it!
Print
Orange Chicken with Fennel, Sage, and Tarragon Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Orange Chicken recipe features a whole roasted chicken infused with aromatic fennel and coriander seeds, fresh orange zest, and herbs including sage and tarragon. Marinated in a blend of mustard, olive oil, and citrus flavors, then roasted alongside fennel, shallots, and orange slices, it delivers a vibrant, fragrant, and tender poultry dish perfect for an elegant dinner or festive occasion.
Ingredients
Marinade
- 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 (for marinade)
Chicken and Roasting
- 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 Marinade: In a dry skillet, toast the fennel seeds and coriander seeds over medium heat until fragrant, about 2-3 minutes. Grind the toasted seeds using a mortar and pestle or spice grinder. Combine the ground seeds with sugar, kosher salt, orange zest, finely chopped sage and tarragon, Dijon mustard, and 1/4 cup extra-virgin olive oil. Mix well to create a uniform marinade.
- Marinate the Chicken: Pat the whole chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin and inside the cavity to infuse flavor thoroughly. Let the chicken marinate for at least 1 hour at room temperature or preferably overnight in the refrigerator for deeper flavor penetration.
- Prepare the Roasting Base: Preheat the oven to 375°F (190°C). In a large 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 serve as a flavorful bed for the chicken.
- Roast the Chicken: Place the marinated chicken breast-side up on top of the arranged vegetables and orange slices in the roasting pan. Pour 1 cup of fresh orange juice over the chicken and vegetables to add moisture and citrus aroma. Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes to 1 hour and 45 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh without touching the bone.
- Rest and Serve: Remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes before carving to allow the juices to redistribute. Serve the carved chicken alongside the roasted fennel, shallots, and orange slices, spooning some of the pan juices over the top for added flavor.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use a meat thermometer to ensure the chicken is fully cooked but remains juicy.
- Orange juice in the roasting pan helps keep the chicken moist and adds a bright citrus note.
- If you prefer a crisper skin, increase the oven temperature to 425°F (220°C) for the final 10 minutes of cooking.
- Leftover roasted fennel and oranges make great accompaniments or can be added to salads.
Keywords: orange chicken, roasted chicken, fennel chicken, citrus roasted chicken, whole roasted chicken, sage and tarragon chicken
