Orange-Ginger Roast Chicken With Fennel & Radicchio Salad

Let's Cook

1. Step 1.

   Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper. On the prepared baking sheet, toss the sliced fennel with 1 tablespoon olive oil and ½ teaspoon each salt and pepper. Spread the fennel to the outer edges of the pan, leaving the center empty for the chicken.

2. Step 2.

   Grate the zest of the navel orange into a small bowl, then squeeze in 3 tablespoons juice (reserve the orange halves). Whisk in 2 tablespoons honey until dissolved, then stir in 2 tablespoons grated fresh ginger and 2 teaspoons coarsely crushed fennel seeds.

3. Step 3.

   Pat the chicken dry with paper towels and place it in the center of the prepared baking sheet. Stuff the cavity with the reserved orange halves. Brush the chicken with half of the honey-ginger mixture. Roast for 40 minutes.

4. Step 4.

   Increase the oven temperature to 425°F. Toss the mushrooms with the fennel on the baking sheet, then brush the chicken with the remaining honey-ginger mixture. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 25 to 30 minutes. Transfer the chicken to a cutting board and let rest at least 10 minutes before carving.

5. Step 5.

   While the chicken rests, toss the roasted mushrooms and fennel with 1 tablespoon sherry vinegar. Season with salt and pepper if needed, then fold in the torn radicchio. Serve the vegetables alongside the carved chicken, topped with chopped parsley if desired.