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...
- Yield: 6 servings
- Cooking time: 1 Hour 30 Min
- Publisher: Foodnetwork.com
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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