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:
covered percent of daily need
