Roasted Chicken with Blood Orange & Fennel
Roasted chicken with blood orange and fennel is a vibrant dish that balances juicy, tender chicken with the zesty sweetness of blood oranges and the aromatic crunch of fennel. Perfect for family dinners or impressing guests, this easy-to-make recipe transforms ordinary dinner into a culinary celebration. With each bite, you’ll experience a delightful interplay of flavors that makes it unforgettable.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 2 blood oranges (juiced and zested)
- 1 fennel bulb (sliced)
- 6 garlic cloves (minced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken dry with paper towels; season generously with salt and pepper.
- In a bowl, mix minced garlic, olive oil, and zest from one blood orange; rub over the chicken.
- Arrange sliced fennel and remaining blood orange around the chicken in a roasting pan.
- Roast for approximately 1 hour and 15 minutes or until juices run clear from the thigh.
- Let the chicken rest for at least 10 minutes before carving.
Nutrition
- Serving Size: 1/4 roasted chicken (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg