Roast chicken with orange and fennel

For the marinade

1 tbsp fennel seeds 1 tbsp coriander seeds 50 g sugar (¼ cup) 1 tbsp coarse salt Zest from 2 oranges 1 tbsp chopped sage 2 tbsp chopped tarragon 2 tsp Dijon mustard 60 ml olive oil (¼ cup)

For the chicken

1 whole chicken (1.8–2 kg) 60 ml olive oil (¼ cup) 2 2 oranges 1 fennel bulb 250 ml orange juice (1 cup) Salt Pepper