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Orange & rosemary chicken
Orange & rosemary chicken
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Create a sophisticated Mother's Day feast with this easy-to-make dish perfect for family participation.
Ingredients:
  • 2 (about 1kg each) whole fresh chickens
  • 250ml (1 cup) chicken style liquid stock (see note)
  • 20.00 ml finely grated orange rind
  • 185ml (3/4 cup) fresh orange juice
  • 32.00 gm brown sugar
  • 23.40 gm wholegrain mustard (see note)
  • 20g butter, melted
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • 2 large rosemary sprigs, halved crossways
  • Chopped fresh continental parsley, to serve
Instructions:
  • Start by giving the chickens a nice rinse inside and out under cold running water, then gently pat them dry with a paper towel. Place one chicken breast-side up on your clean work surface. Using poultry shears or sharp kitchen scissors, carefully cut the breast in half along the breastbone to open up the chicken. Cut along both sides of the backbone and discard it. Proceed by cutting around the legs, between the thigh and breast pieces. Repeat the process with the other chicken.
  • Mix together the stock, orange rind, orange juice, sugar, mustard, and butter in a jug.
  • Preheat the oven to 220ºC. Place the chicken in a large baking dish and bake until starting to brown, about 10 minutes. Lower the temperature to 180ºC. Add carrots, rosemary, and orange mixture. Roast for 35 minutes, basting every 10 minutes, until chicken is cooked through and skin is crisp.
  • Place the chicken and carrots onto a serving platter. Cover with foil and let rest for 5 minutes. Transfer the sauce from the pan to a jug, skimming off any fat. Drizzle some sauce over the chicken and carrots, sprinkle with parsley, and serve with the rest of the sauce.

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