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Balsamic and orange roast chicken
Balsamic and orange roast chicken
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Elevate your family dinner with a tangy and sweet twist on classic roast chicken.
Ingredients:
  • 2 oranges, zested, juiced
  • 40.00 ml balsamic vinegar
  • 32.00 gm brown sugar
  • 2.4kg Extra Large Whole Chicken
  • 2 sprigs rosemary
  • 2 1/2 oranges, extra
  • 18.20 gm extra virgin olive oil
  • 100g rocket leaves
  • 60g fetta, crumbled
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 190°C. In a small saucepan over low heat, combine orange zest, orange juice, vinegar, and sugar. Cook while stirring for 2-3 minutes until the sugar dissolves. Increase the heat to medium and bring the mixture to a simmer. Allow it to simmer for 10 minutes until the glaze reduces and slightly thickens.
  • Place the chicken on a rack in a large roasting pan, then stuff the cavity with rosemary and half an orange. Season generously and tie the legs together with kitchen string. Brush the chicken with glaze, pour 1 1/2 cups (375ml) water into the pan, and roast for 1 hour 20 mins. Remember to brush the chicken with more glaze 3 times during cooking. If needed, cover with foil to prevent overbrowning. The chicken is done when the juices run clear from the thickest part of the thigh. Let it rest for 10 mins before serving.
  • Segment the rest of the oranges into a bowl, keeping 2 tbsp of the juice. Place the orange segments and rocket in a serving dish. Combine the oil with the reserved orange juice and whisk together. Season with salt and pepper. Pour the dressing over the rocket and oranges, toss gently to mix. Sprinkle with feta cheese.
  • Plate the chicken with a side of peppery rocket and fresh orange salad, alongside a crispy loaf of crusty bread.

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