Orange Chicken Roast with Fennel and Shallots Recipe

I have to tell you, this Orange Chicken Roast with Fennel and Shallots Recipe is one of those dishes that instantly transforms an ordinary dinner into a memorable occasion. The way the citrusy brightness of the oranges melds with the subtle anise notes from the fennel creates this bright, fragrant flavor combo that’s just irresistible. Whenever I make it, my whole kitchen fills with that amazing aroma that gets everyone excited to gather around the table.

What I really love about this recipe is how straightforward it is, yet it feels fancy — perfect for dinner parties or even a cozy Sunday meal when you want to impress without stress. Plus, the way the juicy roast chicken pairs with tender fennel and caramelized shallots makes every bite balanced and flavorful. You’ll find yourself wanting to make this Orange Chicken Roast with Fennel and Shallots Recipe again and again.

Ingredients You’ll Need

Each ingredient in this recipe contributes to the overall flavor profile and texture in such a delightful way. The spices create a fragrant marinade, while the oranges add both zest and juiciness. When shopping, fresh herbs and good quality olive oil will really elevate the final dish.

• Fennel Seeds: Toast these lightly before grinding to release their flavor—it adds that subtle anise aroma.
• Coriander Seeds: Ground coriander brings a gentle citrusy warmth that complements the orange perfectly.
• Granulated Sugar: Balances the tartness from the citrus and herbs, helping to caramelize the chicken skin.
• Kosher Salt: I use Diamond kosher salt because it’s less salty by volume—adjust accordingly if you use another brand.
• Orange Zest: Fresh zest from medium oranges packs in the essential oils and citrus punch.
• Sage Leaves: Finely chopped to bring earthy, slightly peppery notes that match the chicken.
• Tarragon: Adds a lovely herbal brightness with hints of anise that tie in with fennel.
• Dijon Mustard: Helps emulsify the marinade and adds a subtle kick.
• Extra-Virgin Olive Oil: Used both for the marinade and roasting, it keeps the chicken moist and flavorful.
• Whole Chicken (4 to 4.5 pounds): Look for a free-range bird if possible—it makes a difference in texture and taste.
• Medium Navel Oranges: I prefer Navels for their sweetness and juicy flesh, but any orange will work.

Variations

I love mixing this Orange Chicken Roast with Fennel and Shallots Recipe up depending on the season or what’s in my pantry. Don’t hesitate to personalize it—cooking is about making it your own, after all!

• Herb Swap: I once tried rosemary instead of tarragon and sage, which gave it a piney twist—delicious with the citrus.
• Spice it Up: Add a pinch of chili flakes to the marinade if you like a little heat to contrast the sweet oranges.
• Shallots Substitute: If shallots aren’t available, mild red onions work well and still caramelize nicely.
• Gluten-Free: This recipe is naturally gluten-free, just double-check mustard labels to be sure.
• Scaling Down: For smaller gatherings, I sometimes roast chicken thighs using the same marinade—quicker and still full of flavor.

How to Make Orange Chicken Roast with Fennel and Shallots Recipe

Step 1: Prepare the Flavorful Marinade

Start by lightly toasting the fennel and coriander seeds in a dry pan until fragrant—don’t burn them! Then grind them finely using a mortar and pestle or spice grinder. In a bowl, combine these ground spices with sugar, kosher salt, orange zest, finely chopped sage and tarragon, Dijon mustard, and extra-virgin olive oil. Give it a good whisk until everything is well incorporated. This marinade will infuse the chicken with brightness and warm herbal notes.

Step 2: Marinate the Chicken

Pat the whole chicken dry with paper towels—this helps the skin crisp up nicely during roasting. Rub the marinade all over the chicken inside and out, making sure to get under the skin where you can (it really makes a difference). Let the chicken marinate in the fridge for at least 2 hours, or overnight if you have time. Trust me, the longer it soaks in those flavors, the juicier and tastier it will be.

Step 3: Prepare the Roasting Pan

Preheat your oven to 425°F (220°C). In your roasting pan, scatter quartered fennel bulbs and halved shallots to create a natural bed for the chicken. Toss the vegetables with a drizzle of olive oil and season lightly with salt and pepper. Place the chicken on top of the veggies—this allows the juices and orange marinade to drip down and flavor them during roasting.

Step 4: Roast and Citrus Baste

For an extra burst of citrus, slice your navel oranges and tuck a few slices inside the chicken cavity. Place the chicken in the oven and roast for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Halfway through roasting, baste the chicken with the pan juices and the extra orange olive oil mixture you prepared. This keeps the skin crisp and enhances flavor.

Step 5: Rest and Carve

Once the chicken is perfectly roasted, transfer it to a cutting board and let it rest for at least 15 minutes before carving. Resting is crucial here—it locks the juices in so every bite is tender and moist. Meanwhile, toss the fennel and shallots gently with the pan juices to make sure they soak up all the orange-infused goodness.

How to Serve Orange Chicken Roast with Fennel and Shallots Recipe

Garnishes

I like to finish the dish with some fresh parsley or chives for a pop of color and fresh flavor that cuts through the richness. A little extra orange zest sprinkled on top before serving also brightens things up beautifully.

Side Dishes

This roast pairs wonderfully with buttery mashed potatoes or a simple wild rice pilaf. I also enjoy serving it alongside a crisp green salad or roasted root vegetables to round out the meal.

Creative Ways to Present

For special occasions, I’ve carved the chicken into beautiful slices and arranged them on a platter with the caramelized fennel and shallots, garnished with edible flowers and orange segments. It always gets compliments and feels like a celebration!

Make Ahead and Storage

Storing Leftovers

After cooking, I let the remaining chicken cool down and then store it in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors actually deepen overnight.

Freezing

Freezing isn’t my favorite with whole roast chicken because the texture can change, but the shredded meat from leftovers freezes beautifully. Just pull the meat off the bone and freeze it in freezer-safe bags with some pan juices to keep it moist.

Reheating

To reheat, I prefer warming the chicken gently in the oven at 325°F (160°C) covered with foil to avoid drying it out. For quicker meals, reheating in a skillet with a splash of the pan juices keeps the meat tender and flavorful.

FAQs

Final Thoughts

I hope this Orange Chicken Roast with Fennel and Shallots Recipe becomes one of your trusted go-to meals, just like it is in my kitchen. It’s wonderfully comforting yet fresh, with flavors that delight and satisfy. I can’t wait for you to try it—you’re going to love how easy it is to pull off a roast that tastes like it took all day to prepare! So, grab those oranges and herbs, and let’s get roasting.

Print