Description

This Orange Chicken Roast with Fennel and Shallots is a vibrant and flavorful dish featuring a whole chicken marinated with aromatic spices, fresh herbs, and zesty orange, then roasted to juicy perfection. The combination of fennel seeds, coriander, sage, tarragon, and citrus gives the chicken a bright and savory character, balanced by the sweetness from granulated sugar and shallots. It’s an elegant yet approachable roast perfect for a special family dinner or entertaining guests.

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 2 kg) whole chicken
1/4 to 1/3 cup extra-virgin olive oil
2 medium Navel oranges (can substitute with other orange varieties)
Shallots (quantity not specified, but commonly 3-4 medium shallots for roasting alongside chicken)

Instructions

Prepare the Marinade: In a dry skillet, lightly toast the fennel seeds and coriander seeds until fragrant, about 1-2 minutes. Then crush them coarsely using a mortar and pestle or spice grinder. Combine the toasted seeds with granulated 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 flavorful marinade.
Marinate the Chicken: Pat the whole chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin where possible to maximize flavor infusion. Cover and refrigerate the chicken for at least 2 hours, preferably overnight, to allow the flavors to permeate the meat deeply.
Prepare for Roasting: Remove the chicken from the fridge about 30 minutes before cooking to bring it to room temperature. Preheat your oven to 425°F (220°C). Slice the Navel oranges into thick rounds and peel and halve the shallots if using.
Roast the Chicken: Place the marinated chicken on a roasting pan or oven-safe skillet. Scatter the orange slices and shallots around the chicken. Drizzle the remaining 1/4 to 1/3 cup extra-virgin olive oil over the chicken and vegetables to help with browning and flavor. Roast the chicken in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
Rest and Serve: Once cooked, remove the chicken from the oven and tent it loosely with foil. Let it rest for 10-15 minutes so the juices redistribute and the meat stays moist. Carve and serve the chicken with roasted oranges and shallots alongside, spooning some of the pan juices over the top for extra flavor.

Notes

Adjust salt quantity based on the type of kosher salt you use; Diamond kosher salt is less salty by volume compared to other brands.
To infuse more citrus flavor, you can place some orange slices inside the chicken cavity before roasting.
Shallots are a great addition to complement the orange and fennel flavors, but you can omit or substitute them with small pearl onions if preferred.
Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
For a crisper skin, you can pat the chicken skin dry before applying the marinade and use a high-temperature blast at the end of roasting.

Keywords: orange chicken roast, fennel seeds, roasted chicken, citrus chicken, herb roasted chicken, whole roasted chicken, easy roast chicken recipe