This recipe has been a bit of a journey. We wanted a roast chicken that felt bright, balanced, and just a little unexpected. The turning point was the VSK citrus marmalade.

It brings a gentle, warm sweetness and acidity that melts into the pan, creating a light, spoonable sauce that ties everything together.

LAYERING FLAVOUR & COOKING FROM THE BASE UP

Spatchcocking the chicken allows it to cook more evenly while increasing surface area for seasoning and flavour.

Fennel and onion form the base, slowly softening in chicken stock while absorbing the citrus marmalade.

As everything cooks together, the marmalade melts and combines with the stock and chicken juices, creating a light, spoonable sauce.

It’s a roast that builds flavour from the bottom up.

INGREDIENTS

  • 1 whole chicken, spatchcocked

  • Salt and freshly cracked black pepper

  • Canola oil

Garlic & Paprika Butter:

  • 50g butter, room temperature

  • 6–8 garlic cloves, minced

  • 2 tsp paprika

  • Fresh thyme

  • Fresh oregano

The Base:

  • 4–6 baby fennel bulbs, thinly sliced

  • ½ onion, sliced

  • 4 heaped tbsp VSK Spiced Citrus marmalade

  • Fresh thyme

  • Fresh oregano

  • 1 cup chicken stock

METHOD:

  • Preheat the oven to 200°C.

  • Start by spatchcocking the chicken (removing the backbone and flattening it). Pat dry and season both sides generously with salt and pepper.

  • In a bowl, mix together the butter, garlic, paprika, thyme and oregano.

  • Split the butter in half and rub the first half inside the cavity of the chicken.

  • Gently loosen the skin of the chicken breast and spread some of the butter underneath.

  • Spread the remaining butter over the top of the chicken. Finish with a drizzle of canola oil and an extra seasoning of salt and pepper.

  • In a baking dish, layer the sliced fennel and onion. Add the marmalade, fresh herbs, and season generously with salt and pepper.

  • Place the chicken on top of the fennel mixture.

  • Pour in the chicken stock and gently mix to coat the base.

  • Cover the dish with foil and roast for about 1 hour, allowing the chicken to cook through and the fennel to soften.

  • Remove the foil and continue roasting for 20–25 minutes, or until the skin is golden and crisp.

AT THE TABLE

Serve the chicken over the fennel, spooning over that citrusy, savoury sauce.

The fennel becomes soft and slightly caramelised, the sauce glossy and light, and the chicken deeply flavourful.

Pair with something simple to soak it all up: bread, rice, or even a soft grain.

Love,

V

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