marmalade basted chicken

I don’t get to cook for my sister often so when I get the chance I like to make something a bit fancy and a bit different.

While I was at the grocery store, I saw a beautiful head of fennel that was incredibly fragrant. I couldn’t walk away from it. I wasn’t sure what I was going to do with it but I knew I wanted to introduce my sister to fennel.

When I was searching through my fridge, I found an errant orange. Fennel and orange go great together. Fennel, orange, and chicken is even better together! I was going to make Fennel Orange Roast Chicken.

The fennel was a very large fennel so I only needed one but if you can only find small to medium fennels, you may have to use two. The fennel will have long beautiful stems full of fronds and you will cut those stems from the fennel, cut it in half, core it, and slice it. Layer the slices on a single layer on a rimmed baking sheet. Cut the orange in 8 slices and lay those inbetween the fennel. Pick some fennel fronds from the stems and dice them and toss them with some salt and pepper.

Quarter a roasting chicken and and rub with olive oil. Rub the fennel, salt, & pepper mixture over the olive oil and place the chicken over the fennel and orange slices. Roast in a 400F oven until chicken is cooked through.

Orange Fennel Roast Chicken

1 Orange, eighthed

1 Large fennel, sliced

1 3-4 pound roasting chicken, quartered



Fennel fronds, diced


  1. Preheat the oven to 400F
  2. Cut stems off the fennel.  Cut the fennel bulb in half, core, and slice, leaving the slices fairly thick.  Layer the slices on a rimmed baking sheet.
  3. Cut the orange into eighths and layer amongst the fennel slices.
  4. Pick a few fennel fronds from the stems and dice them up.  Toss the fennel with some salt and pepper.
  5. Rub the chicken with olive oil and then rub the chicken with the fennel, salt, and pepper mixture.  Place the chicken over the fennel and orange slices and roast until the chicken is cooked through, about 30-40 minutes.

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