Print

Orange Chicken with Fennel, Citrus, and Herb Marinade Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 76 reviews

This vibrant Orange Chicken recipe combines aromatic fennel and coriander seeds with fresh citrus zest and herbs to infuse a whole roasted chicken with bold, refreshing flavors. The chicken is marinated in a fragrant mix of orange zest, mustard, herbs, and olive oil, then oven-roasted alongside sliced oranges, fennel bulbs, and shallots to create a beautifully caramelized, tender main dish bursting with citrus and herbaceous notes. Perfect for a family dinner or special occasion, this recipe highlights the perfect balance of sweet, savory, and tangy flavors in a comforting roasted chicken.

Ingredients

Scale

Spices and Herbs

  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 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

Marinade and Roasting Fat

  • 1/4 cup extra-virgin olive oil (for marinade)
  • 1/4 to 1/3 cup extra-virgin olive oil (for roasting pan)

Main Ingredients

  • 4 to 4.5-pound whole chicken
  • 2 medium Navel oranges, sliced
  • 2 medium fennel bulbs, sliced
  • 2 medium shallots, thinly sliced
  • 1/4 cup granulated sugar
  • 1 cup orange juice

Instructions

  1. Toast and Grind Seeds: Begin by toasting the fennel seeds and coriander seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Then grind them finely using a spice grinder or mortar and pestle to release their aromatic oils, forming the base flavor for the marinade.
  2. Prepare Marinade: In a mixing bowl, combine the ground fennel and coriander seeds, kosher salt, granulated sugar, orange zest, finely chopped sage, tarragon, Dijon mustard, and 1/4 cup extra-virgin olive oil. Mix well until the sugar and salt dissolve, creating a flavorful marinade.
  3. 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 infuse deeper flavor. Cover and refrigerate the chicken for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
  4. Prepare Vegetables and Oranges: Slice the fennel bulbs into thin rounds, thinly slice the shallots, and slice the Navel oranges into rounds. These will roast alongside the chicken, providing complementary sweetness and aromatics.
  5. Preheat Oven and Prepare Roasting Pan: Set your oven to 400°F (200°C). Coat your roasting pan with 1/4 to 1/3 cup extra-virgin olive oil, ensuring an even layer to prevent sticking and to help caramelize the vegetables.
  6. Arrange Ingredients in Pan: Place the marinated chicken breast-side up in the roasting pan. Surround it with the sliced fennel, shallots, and orange slices. Pour 1 cup of orange juice over the vegetables and around the chicken to keep everything moist and to add a citrusy braise.
  7. Roast the Chicken: Roast the chicken in the preheated oven for approximately 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the thigh. Baste occasionally with the pan juices to keep the meat juicy.
  8. Rest and Serve: Remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow juices to redistribute. Carve the chicken and serve it alongside the caramelized fennel, shallots, and roasted orange slices for a complete citrus-infused meal.

Notes

  • For best flavor, marinate the chicken overnight to allow deep infusion of herbs and spices.
  • Use a meat thermometer to ensure the chicken is safely cooked without drying out.
  • If oranges are not in season, blood oranges or any sweet citrus can be used as substitutes.
  • Save pan juices after roasting to drizzle over carved chicken for enhanced moisture and flavor.
  • Leftover chicken can be stored in the refrigerator for up to 3 days.

Find it online: https://amandafood.com/orange-chicken-with-fennel-citrus-and-herb-marinade-recipe/