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
Scale
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