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Orange Fennel Roasted Chicken in an Iron Skillet

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This is a variation of a recipe I saw Ina Garten (my favorite foodnetwork personality) make. Charlie loves a roasted chicken, but sometimes I want something a little different. This recipe comes together quickly and the flavor is remarkable. Charlie was on the fence at first, but on the second day eating it as leftovers he was all rave reviews. He especially liked the sauce. I think the initial response was not as enthusiastic because he was disappointed that I was not making his favorite roast chicken! I will definitely be making this again soon.

All of my ingredients except the Dijon mustard and white wine.
Oranges as the base of skillet roasted chicken yummyness!


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Orange Fennel Roasted Chicken in an Iron Skillet
The fennel and orange really work well to make a flavorful sauce. I serve this over rice and accompany with a bright green salad and vegetable to add some color to the meal. Roasted Brussels Sprouts or green beans would be great with this.
Cook Time 40-45 minutes
Servings
servings
Ingredients
Cook Time 40-45 minutes
Servings
servings
Ingredients
Instructions
  1. Since I am usually in a rush to make dinner after work, the first thing I do is preheat the oven to 425 F. and take the chicken out of the refrigerator to take the chill off. Then I do all of the chopping and slicing of the herbs and vegetables before I work on the chicken.
  2. Slice the orange and arrange it in the bottom of a large cast iron or other oven safe skillet. I like to arrange them in a pretty pattern. Only because it makes me happy. I know it will all be covered up and no one will see how pretty it is - but I know and it makes me happy.
  3. Slice the onion and fennel and lay on top of the orange slices. Add a little salt and pepper to taste to season the fruit and veg.
  4. Chop the rosemary, thyme, some fennel fronds and garlic and add to the olive oil to make an oil herb rub, set aside the oil rub. Be sure to save some of the fresh chopped fennel fronds for garnish.
  5. It is now time to wrangle the chicken.Pat the chicken dry with paper towels and stand the chicken on its rump with the back facing you. Using a sharp knife cut out the back bone. You could also use scissors, but I find it easiest to just cut it out. I save the backbones of chickens in a freezer bag and use them later to make chicken stock. Place the chicken on your cutting board breast side down and nick the breastbone with your knife. Press on it with your hands and it will flatten. You can remove the breastbone by pulling it out, or leave it in. I usually remove it so that it is easier to cut into serving pieces.
  6. Rub the chicken all over with your oil herb rub and salt and pepper to taste. Place the chicken skin side up on top of the vegetable bed and place the skillet in your preheated oven for 30 minutes.
  7. Whisk the teaspoon of Dijon mustard into 1/2 C of white wine. After the chicken has roasted for 30 minutes, pour the wine mixture into the pan. You do not want to pour it on top of the chicken, that would inhibit crispy skin. Roast the chicken for an additional 10-15 minutes until it is done. Check the temperature with a meat thermometer to ensure the chicken has reached 165 F.
  8. While I had this particular chicken roasting I was multi-tasking and finished making a pair of pants for Henry. This step is entirely optional!
  9. I served this over rice and garnished with fennel fronds. A nice salad adds some color to the meal.
Recipe Notes

This is quick to come together and the bonus is that most of the cleanup is complete before dinner comes out of the oven. The last time I made this I had time to finish making a little pair of pants for Henry while dinner was in the oven.

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