Winter Citrus and Fennel Roast Chicken

• 1 whole chicken (3-4 lbs)
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 teaspoons fennel seeds
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 large fennel bulb, trimmed and cut into wedges
• 2 cloves garlic, minced
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix olive oil, citrus zest and juice, fennel seeds, thyme, paprika, salt, and pepper.
3. 3 Pat the chicken dry and rub the marinade all over, inside and out.
4. 4 Stuff the chicken cavity with garlic and a few fennel wedges.
5. 5 Arrange remaining fennel wedges in a roasting pan and place the chicken on top.
6. 6 Roast for 75 minutes or until the internal temperature reaches 165°F.
7. 7 Let the chicken rest for 10 minutes before carving.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Roasting pan
• Oven
• Meat thermometer

Variations

• Substitute fennel with celery root for a different flavor profile.
• Add a splash of white wine to the roasting pan for extra depth.

Substitutions

• If you don't have fresh citrus, use bottled juice and grated zest from a jar.
• Use fresh thyme leaves if you have them on hand instead of dried.

Pairings

• Perfect with a side of garlic mashed potatoes.
• Great with a citrusy quinoa pilaf.

Nutrition

Tips

• For extra flavor, let the chicken marinate in the fridge for a few hours or overnight.
• Reserve the roasting pan juices to make a quick pan sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with roasted root vegetables or a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ