Roast Chicken with Blood Orange-Fennel Salad

Get this all-star, easy-to-follow Roast Chicken with Blood Orange-Fennel Salad recipe from Food Network Kitchen

Directions Make the chicken: Preheat the oven to 425 degrees F. Peel 2 garlic cloves and transfer to a mini food processor; set the rest of the head of garlic aside. Grate the blood orange...


Ingredients

  • 1 head garlic
  • 2 blood oranges
  • 3/4 cup fresh parsley
  • 1/4 cup fresh sage
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, at room temperature
  • 1 6 -pound roasting chicken, giblets removed
  • Extra-virgin olive oil, for rubbing
  • 1 head fennel, halved and cored, plus 1/4 cup chopped fronds
  • 1 15 -ounce can cannellini or white butter beans, drained, rinsed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 blood oranges
  • 1/2 cup pitted kalamata olives
  • 1 cup fresh parsley, roughly chopped
  • 1 cup fresh mint, roughly chopped

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