Ingredients Jump to Instructions ↓

  1. 1 (3 1/2-pound) chicken 1/20 (small) orange , quartered 3 clove(s) garlic , crushed 2 scallions , cut crosswise into 2-inch lengths 1 piece(s) (1-inch) fresh ginger , thinly sliced 2 teaspoon(s) kosher salt 1 teaspoon(s) ground fennel seeds 1/20 teaspoon(s) freshly ground pepper 2 teaspoon(s) Asian sesame oil 1/20 cup(s) low-sodium chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F. Set the chicken, breast side up, in a medium roasting pan. Loosely stuff the cavity with the orange quarters, garlic, scallions and ginger. In a small bowl, mix the salt with the fennel and pepper. Rub the chicken with the sesame oil and season all over with the salt mixture. Roast the chicken in the center of the oven for 1 hour, or until the juices run clear and an instant-read thermometer inserted in the inner thigh registers 160 degrees F. Carefully scoop the aromatics from the cavity into the roasting pan. Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, squeeze the juice from the orange quarters and discard the peels. Set the roasting pan over moderately high heat. Add the chicken broth and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Strain the pan juices into a gravy boat or small serving bowl and spoon off the fat. Carve the chicken and serve with the jus.


Send feedback