To a lover of good and hearty food, there are few things more beautiful than a roasted chicken. This fresh tasting chicken is stuffed with oranges and rubbed with saffron, so it looks, smells and tastes even better.

By using a large syringe to inject orange juice and butter into the lean meat of the chicken, I make sure that the meat is juicy and flavourful.

I serve the dish with oven-baked fennels that I bake in the same oven proof dish. You could add potatoes too -- the cooking juices will flavour them in a very nice way. 

One 3 pound (1,3 kg) free range chicken
2-3 oranges
1 pinch saffron powder
Salt
4 tablespoon melted butter
1/4 cup (1/2 dl) orange juice
2 fennel bulbs, in quarters