Roast Chicken with Fennel, Orange and Hazelnuts

Prep time: 20 minute 
Cook time: 60 minutes 
Serves: 4 

Butterflied roast chicken with fennel and orange, finished with a bright dill and hazelnut dressing. The Dijon, honey and white wine marinade keeps the meat juicy and gives the skin a golden, crisp finish. 

Ingredients: 

Marinade 

  • ½ cup white wine 

  • 1½ tbsp Dijon mustard 

  • 1 tbsp honey 

  • 3 garlic cloves, finely grated 

  • 2 tbsp extra virgin olive oil 

  • ½ tsp salt 

  • ¼ tsp freshly cracked black pepper 

Roasting 

  • 1 whole chicken, about 1.6 kg, butterflied 

  • 1 fennel bulb, trimmed and cut into 1 cm wedges 

  • 1 orange, sliced into rounds 

Dressing 

  • 1 tbsp extra virgin olive oil 

  • 1 tbsp seeded mustard 

  • 1 tbsp dill, finely chopped 

  • ¼ cup freshly squeezed orange juice 

  • 1 orange, segmented 

To Serve 

  • ½ cup roasted hazelnuts, roughly chopped 

  • ½ cup fresh dill leaves, to garnish 

Method: 

  1. Preheat the oven to 220°C (200°C fan-forced). 

  1. Butterfly the chicken by cutting out the backbone with sturdy kitchen scissors. Turn the chicken skin-side up and press firmly on the breastbone to flatten. 

  1. Whisk together the white wine, Dijon mustard, honey, garlic, olive oil, salt and pepper in a small bowl until well combined. 

  1. Rub the marinade all over the chicken, making sure it is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavour. 

  1. Arrange the fennel wedges and orange slices in the base of a large roasting tray. Place the chicken on top, skin-side up, and pour over any remaining marinade. 

  1. Roast for 60–70 minutes, or until golden brown, the skin is crisp. 

  1. Remove the tray from the oven and rest the chicken, still in the tray, for 10 minutes. 

  1. Meanwhile, whisk together the olive oil, seeded mustard, chopped dill and orange juice in a small bowl until well combined. Gently fold through the orange segments. 

  1. Transfer the chicken, fennel and orange slices to a serving platter. Pour the pan juices into a small saucepan and simmer for 5 minutes until lightly thickened, then pour over the top. 

  1. Spoon the dressing over the chicken, scatter with the hazelnuts and garnish with the dill leaves. Serve immediately. 

Notes: 

Marinating overnight gives the deepest flavour, so the chicken can be prepared the day before and kept covered in the fridge.  

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