One Pan Spicy Orange Roasted Chicken With Vegetables

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.