If you are done with the classic turkey or roast chicken, this is your new go to. This chicken with orange, miso and soy is bright, juicy and has just the right kick. A quick marinade with orange, miso, ginger and spices adds depth and freshness. As the chicken roasts in the oven, the vegetables and orange caramelise into a delicious jus. Serve everything straight from one pan: festive and fuss free.
Ingredients for the orange miso soy chicken
Fennel seeds 1 tbsp | Coriander seeds 1 tbsp | Light brown sugar 50 g | Salt 1 tbsp | Zest of 2 oranges | Ginger 1 tbsp | Garlic 3 cloves | White miso 1 tbsp | Soy sauce 2 tsp | Rice vinegar 1 tsp | Dijon mustard 2 tsp | Sunflower oil 60 ml | Whole chicken 1.8 to 2 kg | Extra sunflower oil 60 to 80 ml | Oranges 2 | Fennel bulbs 2 | Shallots 2 | Orange juice 240 ml | Spring onions 4 | Red chilli 1
Heat the oven to 220 °C. Mix all marinade ingredients into a fragrant paste. Place the chicken on a large tray and massage the marinade generously into the skin. Take your time; this part is worth the effort. Let the chicken rest briefly while you prepare the vegetables.
Pour a splash of sunflower oil into your stainless steel roasting pan. Spread the orange slices, fennel, shallot, spring onion and chilli across the bottom. Add the orange juice and season lightly with salt. This will become the base where all the flavours melt together.
Place the chicken breast side up on top of the vegetables. Roast for 20 minutes at 220 °C until the skin begins to colour. The marinade will already smell as if you have been cooking for hours.
Reduce the oven to 200 °C and roast for another 40 minutes. Spoon some of the pan juices over the chicken occasionally for extra shine and flavour. The chicken is done when the juices run clear and the internal temperature reaches around 75 °C. No thermometer? Trust your inner chef.
Let the chicken rest for 10 minutes so the juices settle. Slice and serve with the roasted orange, fennel and the rich jus from the pan. Perfect with rice, potatoes or crisp vegetables.
This chicken is almost better the next day. Shred the meat, mix it with a little jus and use it in wraps, bowls or noodles. A leftover that becomes a new favourite without any extra effort.
