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Orange and thyme roast chicken
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Revitalize roast chicken with tangy orange juice glaze.
Ingredients:
  • 173.25 gm orange juice
  • 16.00 gm brown sugar
  • 6 sprigs fresh thyme
  • 36.40 gm olive oil
  • 1.4kg whole chicken, butterflied
  • 255.00 gm chicken style liquid stock
  • 700g chat potatoes
  • 2 garlic cloves, finely chopped
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
  • Steamed green beans, to serve
Instructions:
  • In a large glass or ceramic dish, mix together orange juice, sugar, thyme, and 1 tablespoon of oil. Add the chicken and cover with plastic wrap. Refrigerate for 4 hours or overnight, flipping the chicken in the marinade from time to time.
  • Preheat oven to 200C/180C fan-forced. Place chicken in a roasting pan, keeping the marinade aside. Roast for 20 minutes, then remove excess fat. Pour in the reserved marinade and stock. Lower oven temperature to 180C/160C fan-forced, and roast for another 40 minutes until chicken is fully cooked. Transfer chicken to a platter and keep warm. Strain the pan juices into a jug, removing any fat, and keep warm.
  • Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil over high heat and cook for 20 minutes, or until tender. Drain and then cut the potatoes in half.
  • In a large non-stick frying pan over medium-high heat, heat remaining oil. Add potatoes cut side down and cook until golden, about 5 minutes. Turn and cook for another 5 minutes until golden. Stir in garlic and cook for 1 minute until fragrant. Add parsley and toss to combine.
  • Slice the chicken. Present it with its savory pan juices, alongside potatoes and fresh steamed green beans.

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