Baked Chicken with Bean, Blood Orange, and Fennel Salad

Ingredients:

For the chicken:

• 1 chicken carcass (2.7 kg) without giblets
• 1 head of garlic
• 2 red orange
• 3/4 cup fresh parsley
• 1/4 cup fresh sage
• 1/4 teaspoon red pepper flakes
• 2 tbsp (30 g) butter at room temperature
• Olive oil for rubbing

For the salad:

• 1 head fennel, halved and cored, plus 1/4 cup chopped fronds
• 1 can (425g) white beans, drained, rinsed and dried
• 2 tbsp. l. olive oil
• 4 red oranges
• 1/2 cup pitted olives
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped

Preparation:

1. Prepare the chicken rub mixturePeel 2 cloves of garlic and place them in a mini food processor. Set the remaining garlic aside. Grate the zest of the blood orange into the processor (reserve the oranges for the salad).
   
   Place the garlic in a food processor and finely chop it. Add the parsley, sage, red pepper flakes, 1 teaspoon of salt, and a couple of grinds of pepper. Pulse the food processor, scraping down the sides as needed, until the herbs are finely chopped. Add the butter and pulse.
2. Pat the chicken dry with paper towels. Gently slide your fingers under the skin on the breast and legs to lift it. Rub the inside with the orange and herb mixture. Season the inside of the chicken with salt and pepper, then seal the opening with the remaining garlic. Tuck the wings under the chicken and tie the legs with string.
3. Prepare the chickenPreheat oven to 220°C. Place a rack over a large baking dish. Place the chicken on the rack and brush with olive oil. Season generously with salt and pepper.
   
   Bake for 30 minutes, then uncover the pan and reduce the temperature to 180°C. Continue baking until golden brown, about 1 hour, or until a thermometer inserted into the chicken thigh reads 73°C. Leave in the pan for 15 minutes.
4. Meanwhile, prepare the salad.Fill a large bowl with ice water. Thinly slice the fennel (use a grater if you have one), add it to the water, and let it sit for 20 minutes.
   
   In a large bowl, combine the fennel stems and fronds, beans, olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Grate in the zest of 1 blood orange. Set aside.
5. Using a paring knife, remove the peel and white pith from all 6 blood oranges. Cut the fruit in half, then into thin slices. Drain the fennel and dry it in a leaf spinner. Refrigerate the oranges and fennel until needed.
   
   Transfer the chicken to a cutting board. Add the fennel, blood oranges, olives, parsley, and mint to the bowl with the beans. Season with salt and pepper and toss. Serve the salad with the chicken.