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–+ servings

Roast Chicken with Orange and Fennel (One-Tray Wonder)

The blend of juicy chicken, sweet citrus, and caramelised fennel makes this a standout meal with almost no effort.
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Course: Main Course
Keyword: citrus and fennel roast chicken, easy roast chicken, one tray roast chicken
Cook Time: 1 hour
marinating time: 1 day
Servings: 4 people
Calories: 668kcal

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.

Video

Nutrition

Calories: 668kcal | Carbohydrates: 17g | Protein: 38g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 168mg | Potassium: 821mg | Fiber: 5g | Sugar: 10g | Vitamin A: 754IU | Vitamin C: 55mg | Calcium: 111mg | Iron: 3mg