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Citrus Roast Chicken
2018-11-27- Cuisine: Christmas, Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 15m
- Cook Time : 1:30 h
- Ready In : 1:55 h
This roast chicken, scented with citrus and fresh rosemary, is beautiful to serve over the festive season.
Ingredients
- 1 whole chicken
- 2 oranges
- 2 tbsps honey
- 1 tbsp apple cider vinegar
- 1 tbsp butter, melted
- 2 sprigs rosemary
- zest of 1 orange
- 1/4 onion, sliced
- 1 tbsp onion powder
- 1 tbsp Dijon mustard
- 1-2 clove garlic, finely chopped
- 1⁄2 tsp salt
- 1 tbsp olive oil
Method
Step 1
Combine the juice of one orange, honey, vinegar, butter, onion powder, Dijon mustard, garlic, salt, rosemary and orange zest. Poor the mixture into a bag with the chicken, and let marinate for at least 15 minutes. Pre-heat oven to 200°C.
Step 2
Spread the rosemary sprigs and onion slices along the bottom of a roasting pan or casserole dish, place chicken on top, and pour marinade juices over the chicken. Stuff the squeezed orange pieces inside the chest cavity. Cut the second orange in half, and then slice one half into smaller pieces. Place these pieces in the pan.
Step 3
Roast for about 1-11/2 hours. Use a meat thermometer to ensure doneness. Thickest part of the breast should measure 74°C, and juices should run clear.
Step 4
Pour juices/drippings into a saucepan with the rosemary, onions, and cooked orange pieces. Cook over medium to medium high heat, stirring regularly, until thick like a gravy.
Step 5
Allow chicken to rest at least 10 minutes before carving. Slice remaining orange half and use as garnish with chicken.
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