Orange-Fennel Roasted Chicken

Pre-heat oven to 425 degrees.  Here is what you will need: 

All photos by Sally for  1055.

One 3 to 4 pound chicken 
1/2 of an orange, sliced into 4 pieces
3 cloves of garlic, smashed
1/4 of an onion thickly sliced
1 inch of ginger grated or chopped

2 tsp kosher salt
1 tsp fennel seeds
1/2 tsp ground pepper
2 tsp toasted sesame oil
1/2 cup low-sodium chicken broth

In a small bowl mix the fennel, salt and pepper and set aside.

Before you start working with you chicken have everything ready
because once you touch the chicken you can't touch other things
until you wash your hands.  

Take your chicken, rinse it off and pat it completely dry with paper towels.


Take your prepped orange, garlic, ginger and onion .....


and stuff it all into your chicken. 


Rub the oil all over the chicken, then rub the salt-fennel-pepper over the
chicken evenly.


Tie the legs together with kitchen string.


Place chicken breast side up  in your roasting pan, or in my case baking dish then wash your hands!  Roast at 425 for one hour.

Remove chicken from oven, remove from pan and let rest 10 minutes.
Then take the aeromatics out of the chicken, saving the oranges.


While the chicken is resting, skim the fat off the top of the juices left in the pan. Then add the chicken stock, scraping off brown bits on the bottom of the pan. Also squeeze the oranges into the sauce, discarding the rinds.


Pour the juices into a pan and simmer to reduce sauce.

Strain the sauce into a bowl, serve with the chicken. Yum!!