Roast chicken with fennel and orange

Want to mix up your go-to Sunday roast? Try this roast chicken and fennel, infused with orange for a flavoursome family chicken winner.

  • 1 hr 30 mins cooking
  • Serves 6
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  • 1 fennel bulb, sliced
  • 4 potatoes cut in chunks
  • 2 carrots cut in chunks
  • 1 tablespoon oil
  • 1 orange, halved
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon fresh thyme sprigs, chopped
  • 1.5 kilogram Turk's fresh corn-fed free range whole chicken


  • 1
    Preheat oven to 180°C. Place vegetables in a roasting pan, toss through oil.
  • 2
    Squeeze the orange juice into a bowl. Place the squeezed halves of orange into the cavity of the chicken.
  • 3
    Tie the chicken legs together and tuck under the wing tips.
  • 4
    Add mustard and thyme to the orange juice; whisk together and pour onto the chicken. Roast for 90 minutes, basting once or twice.
  • 5
    Rest for 10 minutes. Serve the chicken with the pan roasted vegetables and some steamed green vegetables or a salad.