Orange Fennel Roasted Chicken - Olive Branch Oil & Spice

Orange Fennel Roasted Chicken

Mar 08, 2024

This chicken is crusted with a spice blend of fennel and coriander, seared and roasted then finished with fennel, orange juice and olives.


  • 2 bone in chicken breasts, split

  • 2 teaspoons fennel seed

  • 2 teaspoons coriander seed

  • 1 teaspoon black peppercorns

  • 2 teaspoons salt

  • 1 teaspoon red pepper flakes

  • 1 fennel bulb, cored and sliced

  • 1 cup olives, cut in half

  • 1 orange, juiced

  • 2 tablespoons olive oil

  • 2 tablespoons butter


  1. Heat oven to 350 degrees.

  2. Grind the fennel seed, coriander seed, pepper, salt and red pepper flakes in a mortar and pestle or spice grinder. Coat the chicken with the spice rub.

  3. Heat oil in a large oven proof saute pan. Sear the chicken for about 4 minutes per side. Transfer the pan to the oven and cook for about 25 minutes until the chicken reaches an internal temp of 160 degrees.

  4. Remove the chicken from the pan and tent with foil. While the chicken rests make the sauce. Heat the saute pan over medium heat and add the butter and fennel. Season with salt and pepper. Add the orange juice and reduce by 1/3. Toss in the olives and return the chicken back to the pan.

Takes 35 minutes

Serves 4

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