Fennel & Citrus Roast Chicken
  1. Mix butter with fennel seed, garlic, zest, thyme, sugar, salt + pepper.

  2. Spread most under the skin, rub the rest on top.

  3. Stuff the cavity with fennel, citrus, garlic + thyme. Tie with butchers string, tucking in the wings.

  4. In a roasting tray, pour in the EVOO, then layer oranges, fennel + shallots. Pour over the mandarin juice, then season with a good pinch of salt.

  5. Place chicken on top, roast 70–85 mins until thigh reaches 75 °C. Baste once or twice, covering sections with foil if they brown too quickly.

  6. Rest breast-side down for 15 mins. Serve over the roasted base.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍽️Dinner Party🎉Holiday

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

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