Roast Orange Chicken

AuthorAnnabel
RatingDifficultyIntermediate

A chicken that's not just for Christmas. Moving away from the traditional lemon and rosemary, this dish is full of flavour.

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Yields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
 1 whole chicken (500kg)rinsed and patted dry
 1 cup chicken stock
 2 oranges halved
 ½ cup buttercut into block pieces
 ½ cup butter melted
 2 cloves garlicminced
 2 sprigs fresh rosemary
 2 sprigs fresh thyme
 2 sprigs fresh sage
 salt and pepper to taste
What are we cooking today?
1

Healthy orange chicken! Not the sweet, battered, fried Chinese version.

Getting started
2

Preheat oven to 175C.

3

Pour the chicken stock into a small roasting pan, and set aside.

4

Loosen the skin from the breasts and thighs of the chicken.

5

Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan.

6

Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity.

7

Tie the legs together with string.

8

Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic.

9

Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

10

Cover the dish with foil, and bake in the preheated oven for 20 minutes.

11

Uncover and baste the chicken with the pan juices.

12

Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 74C. (1 to 2 hours)

13

Baste the chicken every 10 to 15 minutes after you uncover it.

14

Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Annabelle's tips
15

Use the juices in the pan as the base for a light gravy.

Placing a few slices of orange around and on top of the chicken while cooking, add to the flavour and look great.

Category, ,

Ingredients

 1 whole chicken (500kg)rinsed and patted dry
 1 cup chicken stock
 2 oranges halved
 ½ cup buttercut into block pieces
 ½ cup butter melted
 2 cloves garlicminced
 2 sprigs fresh rosemary
 2 sprigs fresh thyme
 2 sprigs fresh sage
 salt and pepper to taste

Directions

What are we cooking today?
1

Healthy orange chicken! Not the sweet, battered, fried Chinese version.

Getting started
2

Preheat oven to 175C.

3

Pour the chicken stock into a small roasting pan, and set aside.

4

Loosen the skin from the breasts and thighs of the chicken.

5

Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan.

6

Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity.

7

Tie the legs together with string.

8

Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic.

9

Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

10

Cover the dish with foil, and bake in the preheated oven for 20 minutes.

11

Uncover and baste the chicken with the pan juices.

12

Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 74C. (1 to 2 hours)

13

Baste the chicken every 10 to 15 minutes after you uncover it.

14

Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Annabelle's tips
15

Use the juices in the pan as the base for a light gravy.

Placing a few slices of orange around and on top of the chicken while cooking, add to the flavour and look great.

Roast Orange Chicken
AuthorAnnabelCategory, , DifficultyIntermediate
Rating
Yields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Ingredients

 1 whole chicken (500kg)rinsed and patted dry
 1 cup chicken stock
 2 oranges halved
 ½ cup buttercut into block pieces
 ½ cup butter melted
 2 cloves garlicminced
 2 sprigs fresh rosemary
 2 sprigs fresh thyme
 2 sprigs fresh sage
 salt and pepper to taste

Directions

What are we cooking today?
1

Healthy orange chicken! Not the sweet, battered, fried Chinese version.

Getting started
2

Preheat oven to 175C.

3

Pour the chicken stock into a small roasting pan, and set aside.

4

Loosen the skin from the breasts and thighs of the chicken.

5

Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan.

6

Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity.

7

Tie the legs together with string.

8

Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic.

9

Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

10

Cover the dish with foil, and bake in the preheated oven for 20 minutes.

11

Uncover and baste the chicken with the pan juices.

12

Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 74C. (1 to 2 hours)

13

Baste the chicken every 10 to 15 minutes after you uncover it.

14

Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Annabelle's tips
15

Use the juices in the pan as the base for a light gravy.

Placing a few slices of orange around and on top of the chicken while cooking, add to the flavour and look great.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 117
% Daily Value *
Total Fat 9g14%
Saturated Fat 6g30%
Cholesterol 43mg15%
Sodium 63mg3%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.4g2%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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