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Whole spatchcocked roasted chicken on a bed of caramelized fennel and orange slices in a cast-iron pan

Fennel and Orange Roasted Chicken

Bone-in chicken roasted over fresh fennel and orange slices with olive oil, garlic, and herbs. One pan, about 80 minutes total.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken and aromatics
  • 1.6 kg whole chicken, spatchcocked or substitute 8 bone-in skin-on thighs and drumsticks
  • 1 large (about 400 g) fresh fennel bulb, fronds reserved sliced lengthwise into 1 cm wedges
  • 2 medium navel oranges one sliced into 1 cm rounds, one zested and juiced
  • 6 cloves garlic cloves, unpeeled
  • 4 pieces small shallots, halved
Seasoning rub
  • 3 tbsp olive oil
  • 1 tsp fennel seeds, lightly crushed
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1.5 tsp fine sea salt
  • 1/2 tsp black pepper, freshly ground
  • from 1 orange orange zest
Pan liquid
  • 80 ml dry white wine or substitute low-sodium chicken stock
  • from 1 orange, about 60 ml fresh orange juice

Method
 

Prep
  1. Heat the oven to 200 C / 390 F with the rack in the center position.
  2. Pat the spatchcocked chicken completely dry with paper towels, including the underside.
  3. In a small bowl, mix the olive oil, crushed fennel seeds, dried thyme, smoked paprika, sea salt, black pepper, and orange zest into a rough paste.
  4. Rub the paste all over the chicken, including under the breast skin where you can loosen it with your fingers.
Assemble the pan
  1. Arrange the fennel wedges, orange rounds, halved shallots, and unpeeled garlic cloves in a single layer in a large roasting pan.
  2. Pour the white wine and fresh orange juice over the vegetables.
  3. Place the chicken skin-side up directly on top of the fennel and orange layer, spreading the legs out flat.
Roast
  1. Roast at 200 C / 390 F for 55 to 65 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 74 C / 165 F.
  2. Check the pan at the 30-minute mark. If the liquid has evaporated and the fennel looks like it's catching, add another splash of wine or stock to the base of the pan.
  3. Remove the pan from the oven and tent loosely with foil. Rest for 10 minutes before carving.
Finish and serve
  1. Carve the chicken and arrange on a platter alongside the roasted fennel, orange slices, and shallots.
  2. Spoon the pan juices over everything and scatter the reserved fennel fronds on top.

Notes

For the crispiest skin, season the chicken the night before and leave it uncovered in the fridge. The dry air pulls moisture from the skin and you'll notice the difference immediately.