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2 bulbs fennel, cored and sliced into 1/4-inch pieces
1 tbsp. olive oil
1 navel orange
2 tbsp. honey
2 tbsp. grated fresh ginger
2 tsp. fennel seeds, coarsely crushed
1 4- to 5-lb chicken, giblets discarded
1 lb. mixed mushrooms, cut if large
1 tbsp. sherry vinegar
1 small head radicchio, torn into large pieces
Chopped flat-leaf parsley, for serving
Heat oven to 350°F. Line rimmed baking sheet with parchment paper. On prepared sheet, toss fennel with oil and 1/2 teaspoon each salt and pepper. Move to outer edges of pan.
Grate zest of orange into small bowl, then squeeze in 3 tablespoons juice (reserve orange halves).
Whisk in honey to dissolve, then stir in ginger and fennel seeds. Pat chicken dry, place in center of prepared baking sheet and stuff with orange halves, then brush with half of juice mixture. Roast 40 minutes.
Increase oven temp to 425°F. Toss mushrooms with fennel and brush chicken with remaining juice mixture. Roast until temp reaches 165°F on instant-read thermometer inserted into thickest part of thigh, 25 to 30 minutes. Transfer chicken to cutting board and let rest at least 10 minutes before carving.
Toss mushrooms and fennel with vinegar, season with salt and pepper if necessary and then fold in radicchio. Serve with chicken, topped with parsley if desired.