Roasted Orange Chicken with Fennel and Shallots.
Servings 4
Ingredients
Ingredients
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 60 g granulated sugar
- 1 tablespoon kosher salt
- Zest of 2 medium oranges
- 5 sage leaves finely chopped
- 2 sprigs tarragon finely chopped
- 2 teaspoons Dijon mustard
- ¼ cup extra-virgin olive oil
Roast
- 1 whole Sicín Sásta chicken
- 60 ml extra-virgin olive oil
- 2 medium Navel oranges sliced 1cm thick
- 2 medium fennel bulbs sliced into 6 slices
- 2 medium shallots finely sliced
- 1 cup orange juice
Instructions
Steps
- Grind fennel and coriander seeds with a pestle and mortar.
- Rub the sugar and orange zest together until fragrant, then add the ground spices, sage, tarragon, mustard, and olive oil to make a paste.
- Spatchcock the chicken and generously spread the marinade all over. Set aside on a wire rack on a tray.
- Preheat the oven to 220°C.
- Oil a baking pan, add orange slices, fennel, and shallots, and add orange juice and a pinch of salt.
- Place the chicken on top and pierce the skin all over with a knife.
- Loosely cover with foil and bake for 20 minutes. Remove the foil and bake for 30-40 minutes, basting every 10 minutes.
- Carve and serve.