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

Crush the fennel and coriander seeds using a mortar and pestle.

In a bowl, mix sugar, salt, and orange zest. Add the spices, herbs, mustard, and olive oil to make the marinade.

Place the chicken breast-side down and cut along the backbone. Press to flatten (spatchcock it).

Rub the marinade all over the chicken and let it rest while preparing the rest.

Preheat oven to 220°C (430°F).

Slice the oranges and fennel thinly. Lay them on a baking tray with olive oil. Pour the orange juice over and season with salt.

Place the chicken on top, breast-side up. Cover with foil and roast for 20 minutes.

Remove foil and roast for another 30–40 minutes, basting with pan juices.

Carve and serve with the roasted orange slices, fennel, and pan sauce.

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Roast chicken with orange and fennel

Servings

Preperation

Cooking

Waiting

For the marinade

For the chicken

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