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Organic roast chicken with oranges and winter herbs
Organic roast chicken with oranges and winter herbs
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Prep Time:
375 minutes
Cook Time:
70 minutes
Total Time:
445 minutes
Cozy up with a delicious midweek roast chicken dinner to stay warm and satisfied.
Ingredients:
  • 1.8kg organic chicken
  • 4 oranges
  • 4 rosemary sprigs
  • 3-4 fresh bay leaves*
  • 250ml chicken stock
  • 60g unsalted butter
Instructions:
  • Begin by washing the chicken thoroughly inside and out under cold running water, then gently dry it using paper towels. Extract the juice from the oranges. Cut the juiced oranges into quarters and combine them in a large bowl with the juice, chicken, garlic, and herbs, making sure everything is well coated. Cover the bowl and let the chicken marinate in the refrigerator for 6-8 hours, giving it an occasional turn. Preheat your oven to 190°C. Finally, take the chicken out of the marinade bowl, keeping the marinade for later use.
  • Fill the chicken cavity with 2 orange pieces and a rosemary sprig, then secure the legs together with kitchen string.
  • Enhance with a sprinkle of salt and pepper and transfer to a roasting pan along with the leftover orange halves and marinade. Roast in the oven for 1-1 1/2 hours, intermittently brushing with pan juices, until chicken is golden and juices run clear when pierced with a skewer at the thickest part of the thigh. Place the chicken on a serving plate and loosely cover to retain warmth.
  • Remove excess fat from the pan juices and set the roasting pan over medium heat. Pour in the chicken stock and bring to a boil. Add the butter gradually, whisking continuously until incorporated. Season with salt and freshly ground black pepper, then strain the sauce into a jug. Carve the chicken and serve with the orange sauce.

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