(Serves 4)

For marinade:

1 Tbsp fennel seed
1 Tbsp coriander seed
¼ cup sugar
1 Tbsp kosher salt
Zest of 4 clementines
1 Tbsp sage leaves, minced
2 sprigs of tarragon, minced
2 tsp Dijon mustard
¼ cup olive oil

For chicken:

4lb organic chicken, spatchcocked
¼ cup olive oil
8 to 10 clementines, sliced
2 small fennel bulbs, sliced
2 shallots, sliced
1 cup orange juice

In a mortar and pestle, grind the fennel and coriander seeds. In a small bowl, mix together the sugar, salt and zest. Add the spices, sage, tarragon, mustard and olive oil.

Spread the marinade all over the chicken. Marinate the chicken in the refrigerator overnight.

In a 9 x 13-inch baking dish, add the ¼ cup of olive oil. Layer the clementine slices over top. Sprinkle the fennel and shallot slices over the oranges. Pour the orange juice over top.

Season the chicken on both sides with salt and pepper, and lay the chicken over the fennel slices, breast side up.

Place the chicken dish in the Thermador Speed Oven on the wire rack.

Select “Cook Smart” – “Poultry” – “Whole Chicken” – “4lbs” and run the program.

When the program has finished, allow the chicken to rest for 20 to 30 minutes before carving.