Roast Chicken with Blood Orange-Fennel Salad

You can never have too many main course recipes, so give Roast Chicken with Blood Orange-Fennel Salad a try. For $3.93 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 1039 calories, 64g of protein, and 76g of fat each. 148 people found this recipe to be yummy and satisfying. A mixture of roasting chicken, kosher salt, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and ketogenic diet. Overall, this recipe earns an excellent spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Blood Orange & Fennel Salad, Blood Orange and Fennel Salad, and Blood Orange & Fennel Salad.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 110 minutes

 

Ingredients:

2 blood oranges

4 blood oranges

1 15-ounce can cannellini or white butter beans, drained, rinsed and patted dry

1 head fennel, halved and cored, plus 1/4 cup chopped fronds

1 cup fresh mint, roughly chopped

3/4 cup fresh parsley

1 cup fresh parsley, roughly chopped

1/4 cup fresh sage

1 head garlic

1/2 cup pitted kalamata olives

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

Extra-virgin olive oil, for rubbing

1/4 teaspoon red pepper flakes

1 6-pound roasting chicken, giblets removed

2 tablespoons unsalted butter, at room temperature

Equipment:

food processor

oven

paper towels

kitchen twine

roasting pan

kitchen thermometer

frying pan

mandoline

bowl

knife

salad spinner

Cooking instruction summary:

Make the chicken: Preheat the oven to 425 degrees F. Peel 2 garlic cloves and transfer to a mini food processor; set the rest of the head of garlic aside. Grate the blood orange zest into the food processor (set the oranges aside for the salad). Pulse until the garlic is finely chopped. Add the parsley, sage, red pepper flakes, 1 teaspoon salt and a few grinds of pepper; pulse, scraping down the food processor as needed, until the herbs are finely chopped. Add the butter and pulse to combine. Pat the chicken dry with paper towels. Gently slide your fingers under the skin on the breasts and legs to loosen it. Spread the orange-herb butter under the skin. Season the inside of the chicken with salt and pepper, then stuff the rest of the garlic head into the cavity. Tuck the wings under the chicken and tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and rub with olive oil. Season generously with salt and pepper. Roast 30 minutes, then rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 1 hour. Let rest in the pan 15 minutes. Meanwhile, make the salad: Fill a large bowl with ice water. Thinly slice the fennel (use a mandoline if you have one) and add to the ice water; let sit 20 minutes. Combine the fennel fronds, beans, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate the zest of 1 blood orange into the bowl; set aside. Remove the peel and pith from all 6 blood oranges using a paring knife. Halve the oranges and thinly slice. Drain the fennel and dry in a salad spinner. Refrigerate the oranges and fennel until ready to use. Transfer the chicken to a board. Add the fennel, blood oranges, olives, parsley and mint to the bowl with the beans. Season with salt and pepper and toss. Serve with the chicken.

 

Step by step:


1. Make the chicken: Preheat the oven to 425 degrees F. Peel 2 garlic cloves and transfer to a mini food processor; set the rest of the head of garlic aside. Grate the blood orange zest into the food processor (set the oranges aside for the salad). Pulse until the garlic is finely chopped.

2. Add the parsley, sage, red pepper flakes, 1 teaspoon salt and a few grinds of pepper; pulse, scraping down the food processor as needed, until the herbs are finely chopped.

3. Add the butter and pulse to combine.

4. Pat the chicken dry with paper towels. Gently slide your fingers under the skin on the breasts and legs to loosen it.

5. Spread the orange-herb butter under the skin. Season the inside of the chicken with salt and pepper, then stuff the rest of the garlic head into the cavity. Tuck the wings under the chicken and tie the legs together with twine.

6. Set a rack in a large roasting pan; put the chicken on the rack and rub with olive oil. Season generously with salt and pepper. Roast 30 minutes, then rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 1 hour.

7. Let rest in the pan 15 minutes.

8. Meanwhile, make the salad: Fill a large bowl with ice water. Thinly slice the fennel (use a mandoline if you have one) and add to the ice water; let sit 20 minutes.

9. Combine the fennel fronds, beans, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate the zest of 1 blood orange into the bowl; set aside.

10. Remove the peel and pith from all 6 blood oranges using a paring knife. Halve the oranges and thinly slice.

11. Drain the fennel and dry in a salad spinner. Refrigerate the oranges and fennel until ready to use.

12. Transfer the chicken to a board.

13. Add the fennel, blood oranges, olives, parsley and mint to the bowl with the beans. Season with salt and pepper and toss.

14. Serve with the chicken.


Nutrition Information:

Quickview
1039k Calories
64g Protein
76g Total Fat
23g Carbs
54% Health Score
Limit These
Calories
1039k
52%

Fat
76g
117%

  Saturated Fat
19g
125%

Carbohydrates
23g
8%

  Sugar
3g
4%

Cholesterol
294mg
98%

Sodium
634mg
28%

Get Enough Of These
Protein
64g
128%

Vitamin K
300µg
286%

Vitamin B3
22mg
111%

Copper
2mg
106%

Vitamin A
4851IU
97%

Phosphorus
671mg
67%

Vitamin B6
1mg
64%

Selenium
42µg
61%

Vitamin C
46mg
57%

Vitamin B12
3µg
55%

Folate
195µg
49%

Iron
8mg
46%

Vitamin B2
0.67mg
39%

Vitamin B5
3mg
39%

Manganese
0.78mg
39%

Potassium
1362mg
39%

Zinc
5mg
36%

Fiber
8g
33%

Magnesium
119mg
30%

Vitamin B1
0.36mg
24%

Vitamin E
3mg
24%

Calcium
131mg
13%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Tuna Pasta Salad – 5 Points

Laa Loosh

Jalapeno Popper Bacon Cheese Ball

Crunchy Creamy Sweet

Orange & Cream Soda Lemonade

Premeditated Left Over

Bennigan’s Monte Cristo Sandwich – make this famous sandwich at home

Copy Kat

Jalapeño Corn Bread Muffins

My San Francisco Kitchen