Roast Chicken with Orange and Fennel

This Roast Chicken with Orange is a fresh twist on the classic Sunday roast. Juicy, golden, and infused with citrus and herbs, it fills your kitchen with incredible aroma. Sweet orange, fennel, and thyme come together in this cast iron skillet roasted chicken - perfect for cozy dinners or festive gatherings.

I grew up watching BBC Food, and my love for cooking - and my style in the kitchen - were largely shaped by those British chefs. This Orange Roasted Chicken is inspired by Hugh Fearnley-Whittingstall's rustic approach to cooking, where simple ingredients are transformed into something truly special.

Roast chicken in any form is my husband's favorite meal, and this citrusy version with fennel quickly became one of our go-to Sunday dinners. Much like our Slow Roasted Lemon and Herb Whole Chicken, it's easy, full of flavor, and perfect for winter when oranges are at their peak - comforting yet bright, and just right for entertaining.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Ingredients You'll Need
• When Is Fennel in Season?
• How to Roast a Chicken
• Roast Chicken Temperature Time Chart
• How to Know When Chicken is Done
• Substitutions, Flavor Variations, and Add-Ins
• What to Serve with This Roast Chicken with Orange
• Wine Pairings
• Storage Instructions
• FAQ's
• More Chicken Recipes
• Roast Chicken with Orange and Fennel

Ingredients You'll Need

A few simple ingredients make this whole chicken with orange incredibly flavorful.

• Free-range (or organic) whole chicken: Tender, juicy, and rich in flavor - the key to the best roast chicken recipe starts with a good quality bird.
• Butter: Creates a golden, crisp skin while locking in moisture.
• Fresh thyme: Adds a fragrant herbal note that complements the citrus.
• Garlic and onion: Classic aromatics that deepen the flavor as they roast.
• Fennel bulb: Sweet and slightly anise-flavored, it caramelizes beautifully in the pan.
• Oranges: Both the zest and quarters infuse the chicken and vegetables with bright citrus flavor.
• Olive oil: Helps everything roast to perfection.
• Salt and freshly ground black pepper: Essential for seasoning every layer.
• White wine: Deglazes the pan and adds depth to the natural "gravy."

See the recipe card for quantities.

When Is Fennel in Season?

Fennel is at its best from fall through early spring, making it the perfect companion for cozy cold-weather roasts like this. While it's available year-round, cooler months bring out its natural sweetness and tender texture.
Want to learn more about when your favorite fruits and veggies are in season? Check out the USDA's Seasonal Produce Guide.

How to Roast a Chicken

Tested in our kitchen and loved by our readers - this recipe is an easy citrus roasted chicken that always turns out juicy and golden

(Recipe adapted from Hugh Fearnley-Whittingstall's Roast Chicken Recipe from "The River Cottage Meat Book")

• Preheat the Oven : Preheat your oven to 210°C (410°F).

Make the Orange, Thyme & Garlic Butter

• In a small bowl, combine the softened butter with the chopped thyme, minced garlic, and orange zest. Mix until smooth and set aside.

Prepare the Chicken

• Scatter the onion and fennel wedges in the bottom of a large cast iron skillet or roasting pan. Nestle in the orange quarters and drizzle everything with olive oil.
• Place the chicken on a clean cutting board and pat it dry with paper towels.
• Rub the orange, thyme, and garlic butter all over the outside of the chicken.
• Season the chicken generously all over-including inside the cavity-with salt and freshly ground black pepper.
• Place the chicken, breast side up, on top of the vegetables and orange quarters.

Oven Roast the Chicken

Phase 1 - The Sizzle (High Heat)

• Roast the chicken in the center of the preheated oven at 210-230°C (410-450°F) for 20 minutes.

Phase 2 - The Cooking (Lower Heat)

• Reduce the oven temperature to 180°C (350°F).
• Remove the skillet from the oven and baste the chicken with the pan juices. Pour the white wine into the pan (not over the chicken).
• Loosely cover the chicken with a sheet of aluminum foil (shiny side down) brushed with a little olive oil. Roast for a further 30-40 minutes, depending on the size of your chicken.
• Remove the foil for the final 15-20 minutes to allow the skin to become golden and crisp.

Chef's Tip: How to Check for Doneness:

• With a thermometer: Insert it into the thickest part of the thigh (avoid the bone). The chicken is cooked when it reaches an internal temperature of 73°C (165°F). You can remove the chicken from the oven when it reaches about 65°C (150°F) the chicken will carry on cooking while it rests.
  
• Without a thermometer: Pierce the thigh with a skewer-if the juices run clear and the leg moves easily in the socket, it's done.

Phase 3 - Let It Rest

• Turn off the oven, open the door slightly, and allow the chicken to rest (breast side down) in the pan for 15-20 minutes.
• Alternatively, if you need the oven space, remove the pan and cover loosely with foil and a couple of clean tea towels to keep warm

Serve and Enjoy!

• The fennel, orange, and onion in the pan will have softened and caramelized into a chunky, aromatic "gravy." You can serve the pan juices and vegetables as is or strain for a smoother sauce.
• Carve the chicken and serve it with your favorite sides and the beautiful pan juices.

Roast Chicken Temperature Time Chart

Here's a simple guide to help you master each phase of this Roast Chicken with Orange, from the initial sizzle to the final rest - including temperature, timing, and tips for perfectly cooked, juicy meat every time.

Phase	Temperature & Method	Timing	What Happens in This Stage
Phase 1 – The Sizzle (High Heat)	210–230°C (410–450°F), uncovered	20 minutes	Starts the browning process and helps render the skin for that golden, crispy finish.
Phase 2 – The Cooking (Lower Heat)	180°C (350°F), loosely covered with foil	30–40 minutes (depending on chicken size)	Gently cook the chicken while keeping it juicy and tender.  Remove the foil for the last 15–20 minutes to crisp the skin.
Phase 3 – Let It Rest	Turn off oven, rest breast side down	15–20 minutes	Allow the juices to redistribute for moist, flavorful meat. Cover loosely with foil if needed to keep warm.

How to Know When Chicken is Done

Once you've followed the roasting guide above, use these simple checks to make sure your chicken is perfectly cooked - juicy, safe to eat, and never dry.

Internal Temperature for Chicken

Insert a meat thermometer into the thickest part of the thigh (avoid the bone). The chicken is cooked when it reaches 73°C (165°F). You can remove it from the oven at around 65°C (150°F) - it will continue to cook as it rests, reaching a safe temperature without drying out.

How to Tell When Chicken is Done Without a Thermometer

Pierce the thigh with a skewer or sharp knife. If the juices run clear and the leg moves easily in the socket, the chicken is done. Any pink or cloudy juices mean it needs a bit more time in the oven.

Substitutions, Flavor Variations, and Add-Ins

You can easily customize this Roast Chicken with Orange with your favorite herbs, citrus, or seasonal ingredients.

• Swap thyme for rosemary or sage for a deeper herbal note.
• Add sliced lemon for an extra citrus layer.
• Replace white wine with chicken stock for an alcohol-free version.
• For a Mediterranean touch, scatter green olives in the pan before roasting.

What to Serve with This Roast Chicken with Orange

Serve this cozy oven roasted with your favorite sides - think golden potatoes, seasonal veggies, and crusty bread for soaking up the juices.

• Potato sides: Mashed potatoes, roast potatoes, creamy Potatoes Au Gratin or crispy mini hasselbacks.
• Vegetables: Roasted Brussels sprouts, green beans Almondine, Mediterranean roasted vegetable casserole, Butternut Squash and Sweet Potato Casserole, or Fall Roasted Vegetables.
• Grains: Basmati rice, quinoa, bulgur wheat, or toasted couscous.
• Salads: Moroccan Roast Vegetable Quinoa Salad, Mediterranean bulgur salad, roasted beet salad, or a simple green salad.
• Bread: Our Easy No-Knead Bread is perfect for soaking up the juices.

Wine Pairings

From crisp whites to light reds, these wines pair beautifully with the orange and fennel flavors in this roast.

• White wine: Try a lightly oaked Chardonnay or Viognier to complement the orange and fennel.
• Rosé: A dry Provençal rosé works beautifully for summer versions.
• Red wine: Pinot Noir or Grenache pair nicely with the roast's sweetness.
• Non-alcoholic option: Sparkling apple cider or a citrus-infused sparkling water.

Storage Instructions

Got leftovers? Here's how to store, reheat, and enjoy your Roast Chicken with Orange for days to come.

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Make Ahead: Prep the orange butter and chop vegetables up to a day ahead.
• Freezer Friendly: Freeze cooked chicken pieces and pan juices separately in air tight containers for up to 3 months.
• Reheat: Warm covered in foil in the oven at 150°C (300°F) until heated through or microwave gently in 30-second intervals.
• Ways to Use Leftovers: Shred into sandwiches, toss into salads, or make a cozy chicken soup.

FAQ's

More Chicken Recipes

Love this Roast Chicken with Orange? Try our other favorites:

This Roasted Chicken in a Cast Iron Skillet with orange and fennel is everything we love about Mediterranean cooking - simple, seasonal, and full of flavor. 

Give it a try and let us know in the comments how it turned out! Don't forget to Pin it for later or share it with a friend who loves cooking wholesome, flavorful meals.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.