Orange and Fennel Roasted Chicken

Method

1. 1
   Using a pestle and mortar, grind the fennel seeds and coriander seeds until coarsely ground.
2. 2
   Rub the sugar and orange zest together until fragrant, then add the ground spices, finely chopped sage, tarragon, Dijon mustard, and 60ml of olive oil. Mix to form a paste.
3. 3
   Spatchcock the chicken (remove the backbone and flatten), then generously spread the marinade all over the chicken.
4. 4
   Preheat the oven to 220°C (425°F).
5. 5
   Oil a 9x13-inch baking pan with the remaining 60ml of olive oil. Arrange the orange slices, fennel wedges, and sliced shallots evenly in the pan.
6. 6
   Pour the orange juice into the pan and add a big pinch of salt.
7. 7
   Place the marinated chicken on top of the vegetables and pierce the skin all over with a knife.
8. 8
   Loosely cover the pan with foil and bake for 20 minutes. Remove the foil and continue baking for another 30–40 minutes, basting the chicken every 10 minutes with the pan juices.
9. 9
   Carve the chicken and serve with the roasted vegetables and pan juices, garnished with reserved fennel fronds.