- One 3 1/2-pound chicken
- 1/2 small orange, quartered
- 3 garlic cloves, crushed
- 2 scallions, cut crosswise into 2-inch lengths
- One 1-inch piece of fresh ginger, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons Asian sesame oil
- 1/2 cup low-sodium chicken broth
Preheat the oven to 425°. Set the chicken, breast side up, in a medium roasting pan. Loosely stuff the cavity with the orange quarters, garlic, scallions and ginger. In a small bowl, mix the salt with the fennel and pepper. Rub the chicken with the sesame oil and season all over with the salt mixture.
Roast the chicken in the center of the oven for 1 hour, or until the juices run clear and an instant-read thermometer inserted in the inner thigh registers 160°. Carefully scoop the aromatics from the cavity into the roasting pan. Transfer the chicken to a cutting board and let rest for 10 minutes.
Meanwhile, squeeze the juice from the orange quarters and discard the peels. Set the roasting pan over moderately high heat. Add the chicken broth and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Strain the pan juices into a gravy boat or small serving bowl and spoon off the fat. Carve the chicken and serve with the jus.