Orange Chicken Roast with Fennel and Shallots

Orange Chicken Roast with Fennel and Shallots is a citrusy, herb-packed dish that makes the perfect festive centerpiece for your Christmas dinner table.

Juicy chicken pairs with caramelized fennel, tender shallots, and slices of orange for a cozy, citrus-forward flavor. The herb-packed marinade, with sage, tarragon, and Dijon mustard, infuses every bite with savory warmth.

Meanwhile, the roasting process creates golden, crisp skin that looks beautiful on the holiday table. This dish feels both elegant and approachable, perfect for celebrating without the stress of turkey prep.

With a total time of just 1 hour 30 minutes, you can serve 4–6 guests a hearty meal that looks stunning yet feels effortless. Whether you want a change from traditional roasts or need a recipe that balances sweet and savory flavors, this chicken delivers every time.

Why You’ll Love This Orange Chicken Roast

You’ll love making Orange Chicken Roast with Fennel and Shallots because it delivers citrus brightness, savory herbs, and tender roast chicken that feels festive yet simple. The orange zest and juice bring bright citrus notes, while fennel and shallots caramelize into sweetness. Fresh herbs and Dijon create an aromatic, savory base that coats the chicken beautifully. The result is tender meat with crisp, golden skin and a roasting pan full of flavorful vegetables and juices. It’s ideal for Christmas dinner when you want something festive but not overly heavy. This recipe is also a great alternative to turkey if you’re serving a smaller group yet still want a showstopping main.

Ingredients You’ll Need

For the Marinade

• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 1/4 cup granulated sugar
• 1 tablespoon kosher salt
• Zest of 2 medium oranges
• 5 sage leaves, finely chopped (about 1 tablespoon)
• 2 sprigs tarragon, finely chopped (about 2 tablespoons)
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil

For the Roast

• 4 to 4.5-pound whole chicken
• 2 medium Navel oranges, sliced
• 2 medium fennel bulbs, sliced
• 2 medium shallots, thinly sliced
• 1/4 to 1/3 cup extra-virgin olive oil
• 1 cup orange juice

Optional Garnishes and Tips

Finish with flaky salt and fennel fronds for a fresh crunch. Save the chicken spine and bones for homemade stock. You can also roast two chickens on a sheet pan if cooking for a crowd.

Step-by-Step Instructions for Orange Chicken Roast with Fennel and Shallots

Prepare the Marinade

Grind fennel and coriander seeds until fragrant. In a bowl, rub sugar, salt, and orange zest together. Add the spices, chopped sage, tarragon, mustard, and olive oil to form a thick paste.

Marinate the Chicken

Pat the chicken dry. Remove the spine with kitchen shears, then flatten the breast so it roasts evenly. Coat the entire bird with the marinade, making sure to get under the skin when possible. Let it rest at room temperature briefly, or refrigerate uncovered overnight for deeper flavor.

Arrange the Roasting Pan

Heat the oven to 425°F (220°C). In a 9×13-inch pan, arrange the orange slices, fennel, and shallots. Drizzle with olive oil and season lightly with salt. Pour in orange juice.

Roast the Chicken

Place the chicken breast-side up on top of the orange and fennel bed. Poke the skin lightly with a knife to help the fat render. Tuck the wings under. Cover loosely with foil and bake for 20 minutes. Remove foil and continue roasting 30–40 minutes, basting every 10 minutes with pan juices. If certain spots brown too quickly, cover them with foil.

Serve and Carve

When the skin is golden and the chicken reaches 165°F internally, remove from the oven. Let rest for 10 minutes before carving. Serve with the roasted fennel, oranges, shallots, and spoonfuls of pan juices. Sprinkle with flaky salt and garnish with fennel fronds.

Recipe Notes and Variations

If you prefer turkey, simply triple the marinade and extend the cooking time until safe temperature is reached. To serve a larger gathering, roast two chickens side by side rather than buying a bigger bird. Choosing juicy oranges with smooth skin helps reduce bitterness in the dish. Don’t discard leftovers—roasted scraps and bones can be simmered into a rich stock that you can freeze for soups like a comforting Creamy Leek and Chicken Soup Recipe. This Orange Chicken Roast with Fennel and Shallots also works beautifully with side dishes such as Balsamic Glazed Brussels Sprouts Dinner.

Related Recipes to Try

• Classic Christmas Prime Rib Holiday Recipe
• Christmas Salmon with Pomegranate Orange Glaze
• Balsamic Glazed Brussels Sprouts Dinner
• Creamy Leek and Chicken Soup Recipe
• 3 Ingredient Orange Chicken

Conclusion of Orange Chicken Roast with Fennel and Shallots

This Orange Chicken Roast with Fennel and Shallots is everything you want in a Christmas dinner centerpiece: juicy chicken, caramelized vegetables, and citrusy pan juices that wow with little effort. It’s festive enough for the holiday table but simple enough for any special weekend meal. Pair it with your favorite sides, garnish with fennel fronds, and you’ve got a dish that shines with both comfort and elegance. Try this Orange Chicken Roast with Fennel and Shallots for your holiday feast and share your version with family or friends—it’s bound to become a tradition.

For more festive recipe ideas and inspiration, you can also follow along on Pinterest.

FAQs About Orange Chicken Roast with Fennel and Shallots

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