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One Pan Spicy Orange Roasted Chicken With Vegetables

Here's how you make One Pan Spicy Orange Roasted Chicken With Vegetables
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  • Servings: 7
  • Prep: 15m
  • Cook: 85-90m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 (4 1/2 to 5 1/2 lb) whole chicken (roasting chicken, cleaned)
  • 8 ounce fennel bulb (1 bulb, sliced, a little of the bulb and fronds go in the cavity, the rest is used in the vegetable mix)
  • 1 tangerine orange (or mandarin orange, cut in quarters)
  • Thyme, 3 sprigs
  • Rosemary, 2 sprigs
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • FOR MAYONNAISE MIX
  • 1/2 cup mayonnaise (no Miracle Whip)
  • 2 tablespoons prepared horseradish sauce (use only 2 if you don't like as much tang, I use 3)
  • 1 tangerine orange (or mandarin orange, 2 teaspoons zest and 2 tablespoons juice)
  • 1/4 teaspoon crushed red pepper flakes, more if you like it spicy
  • FOR SAUCE AND VEGETABLES
  • 24 ounces potatoes (6 small-medium yukon gold potatoes, cut in half not peeled, you can peel if you want)
  • 1 package (7 to 9 ounce) frozen pearl onions (thawed)
  • 6 garlic cloves, smashed and peels removed
  • 1/2 pound parsnip (2 parsnips, peeled and cut into 1" pieces, I usually add 3 small parsnips)
  • 2 celery ribs (cut in 1" pieces)
  • 1 package (9 ounce) frozen artichoke hearts (thawed)
  • 1 tangerine orange (or mandarin oranges, cut in quarters)
  • 1/2 cup white wine
  • 2 cups chicken broth
  • Fresh thyme, 4 sprigs
  • Fresh rosemary, 4 sprigs
  • 1/4 to 1/2 teaspoon red pepper flakes, to taste
  • 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 2 to 3 tablespoons all-purpose flour (to thicken the sauce)
  • 2 teaspoons butter
  • Garnish
  • 1/4 cup chopped parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... First thing is to clean and rinse your chicken well. Then, pat dry, inside and out; and, season the chicken with salt and pepper on the outside and inside the cavity. Let it rest on the counter, at least 1 hour; until it is almost room temperature. You don't want to cook with cold food.

  • Step 2: Mayonnaise Mix ... Add everything to a measuring cup or small bowl; and mix until combined.

  • Step 3: Vegetables ... Add the potatoes, parsnips, thawed onions and artichoke hearts, celery; and, most of the fennel and fennel fronds (keep some for the cavity of the chicken), to a baking dish/roasting pan; and, season with salt, pepper, and the red pepper flakes. Then, set the chicken on top of the vegetables.

  • Step 4: Chicken ... Slather the entire chicken with the mayonnaise mixture; even, a little under the skin too. Then, stuff the cavity with the remaining fennel bulb and fronds, orange, and herbs. Tuck back the wings ... so they don't burn; and pour the wine and broth over the vegetables (around the chicken). Add the herb sprigs and orange quarters on top of the vegetables tucking them in a bit; and, it's ready for the oven.

  • Step 5: Bake ... In a preheated 450 degree oven for 25 minutes, uncovered. Then, reduce the temperature to 375; and, continue to cook for approximately 1 hour, until the chicken juices run clear; or approximately 165 degrees. I do use a thermometer for this; just to be sure. If the chicken gets too brown as it cooks; you can always tent with a piece of foil; but, I don't find it necessary.

  • Step 6: Once the chicken is done; transfer to a cutting board, and cover to rest for at least 10-15 minutes before cutting it up. Transfer the vegetables (and orange wedges) to a serving bowl or platter; and cover to keep warm as well.

  • Step 7: Gravy ... Mix the flour with the butter; and slowly add to the pan drippings - whisking until smooth. I like to squeeze a couple of the orange quarters in the gravy; and, add a bit more broth too (if you want; usually I have enough liquid). Thicken it as much as you want; I prefer a thinner gravy. Somewhere between an au jus and a gravy.

  • Step 8: Serve and ENJOY! ... I prefer to serve the chicken very rustic on a platter. I usually leave the legs and thighs whole; and, cut the breast in 4-5 thick pieces. Then, add the vegetables around the chicken, garnish with parsley; and, drizzle some of the gravy over everything. Make sure to serve the extra gravy on the side. DIG IN. A one pan, family dinner. Add a green salad; and, dinner is on the table.

We hope you enjoy this recipe!

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