Why You’ll Love This Roast Chicken with Orange and Fennel Recipe!
There’s something special about the combination of roast chicken, citrus, and aromatic fennel. This one-tray roast chicken with orange and fennel is a simple yet elegant dish, perfect for a weekend dinner or a cosy family meal.
By spatchcocking the chicken and marinating it overnight in fresh citrus and herbs, you get juicy, flavourful meat with golden skin. The roasted fennel and orange slices underneath soak up the juices, creating a delicious side that pairs beautifully with the chicken.
What Makes This Recipe Amazing?
One tray, minimal clean-up – Everything cooks together, making life easier.
Overnight marinade for maximum flavour – The chicken is infused with fresh citrus, garlic, and thyme.
Aromatic roasted fennel and orange – The perfect balance of sweet, savoury, and slightly caramelised goodness.
Simple yet impressive – A great dish for entertaining without too much fuss.
Ingredients for the Perfect Roast Chicken
- 1 whole chicken (about 1.5–2 kg)
- olive oil
- 2 oranges
- lemon
- garlic
- fresh thyme leaves
- fennel seeds
- ground cumin
- smoked paprika
- fennel
- red onion
- Salt and black pepper to taste
What to Serve with Roast Chicken and Fennel
This roast chicken is a complete meal on its own, but you can pair it with:
🍞 Crusty bread to soak up the pan juices
🥗 A simple green salad with a citrus dressing
🥔A side of potatoes roasted in olive oil, salt and rosemary
Wine Pairing Suggestions
Pair this dish with a wine that complements the citrus and herbaceous notes: 🍷 Chardonnay – A lightly oaked or unoaked Chardonnay enhances the citrus and roasted fennel. 🍷 Viognier – This aromatic white wine pairs beautifully with the orange and spice elements. 🍷 Pinot Noir – A light-bodied red with bright acidity complements the savoury chicken and caramelised fennel.
Final Thoughts – Easy Yet Full of Flavour!
This roast chicken with orange and fennel is proof that simple cooking can lead to incredible flavour. With just a little prep the night before, you’re rewarded with a meal that tastes like it took hours to make—but in reality, the oven does all the work!
It’s the perfect dish for busy weeknights when you want something hearty yet effortless, or for when you’re entertaining and need a no-fuss centrepiece. The blend of juicy chicken, sweet citrus, and caramelised fennel makes this a standout meal with almost no effort.
Looking for more easy traybake recipes? Try this Sicilian Baked Chicken
Roast Chicken with Orange and Fennel (One-Tray Wonder)
Equipment
- 1 large roasting tray
Ingredients
For the Chicken:
- 1 whole chicken about 1.5–2 kg, spatchcocked (see instructions below)
- 4 tbsp olive oil
- 1 orange zest and juice
- 2 tbsp lemon juice
- 4 garlic cloves minced
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 1 tsp fennel seeds crushed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- salt and black pepper to taste
For the Orange and Fennel Base:
- 1 large fennel bulb thinly sliced (reserve fronds for garnish)
- 1 large orange thinly sliced (rind on, seeds removed)
- 1 red onion cut into wedges
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves or ½ tsp dried thyme
- Salt and black pepper to taste
Instructions
How to Spatchcock a Chicken (Step-by-Step)
- Place the chicken breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Flip the chicken over and press down firmly on the breastbone until the chicken flattens.
Marinate the Chicken for Maximum Flavour
- In a large dish or ziplock bag, mix olive oil, orange zest and juice, lemon juice, garlic, thyme, fennel seeds, cumin, paprika, salt, and pepper.
- Add the spatchcocked chicken and coat it thoroughly with the marinade.
- Cover and refrigerate overnight (or at least 4 hours for the best flavour). If marinating in a dish instead of a ziplock bag, turn the chicken once or twice during the marinating time to ensure even flavour distribution.
Roast the Chicken and Vegetables to Perfection
- Preheat the oven to 200°C (fan-forced).
- In a large baking tray, toss the fennel, orange slices, and red onion with olive oil, thyme, salt, and pepper. Spread evenly.
- Place the marinated chicken, skin-side up, on top of the orange and fennel mixture. Pour any leftover marinade over the chicken.
- Roast for 50–60 minutes or until the chicken skin is golden and the internal temperature reads 75°C in the thickest part of the thigh.
- Rest the chicken for 10 minutes.
To serve
- Carve the chicken and serve with the roasted fennel and orange slices. Drizzle the pan juices over the top and garnish with the reserved fennel fronds for a fresh, aromatic finish.