Citrus-infused roast chicken



Ingredients 17
Servings 6
Time 20

Ingredients

  • 500
    ml
    orange juice
  • grated zest of 1 lemon
  • 60
    ml
    soy sauce
  • 125
    ml
    soft brown sugar
  • 15
    ml
    honey
  • 1
    red onion, quartered
  • 3
    cloves garlic, crushed
  • 2
    ml
    Tabasco sauce
  • 15
    ml
    thyme and/or chopped basil
  • 3
    ml
    prepared mustard
  • 1
    whole chicken, trussed salt and freshly ground black pepper
  • 1 orange, 2 lemons, 3 limes, cut into wedges
  • whole garlic cloves, peeled
  • thyme sprigs
  • butter
  • chicken stock or water
  • natural yoghurt
 

Method

1¼-1¾
 

1. MARINADE Mix the ingredients together. Marinate the chicken in the marinade for at least 1 hour or overnight.

2. Preheat the oven to 200 °C.

3. CHICKEN Season the chicken inside and out with salt and pepper and put it in a roasting pan, breast side up.

4. Arrange the fruit, garlic and thyme around the chicken and pour the marinade over.

5. Rub the chicken with butter and roast (see How to cook perfect roast chicken, below) until the chicken is juicy and cooked.

6. Rub the chicken with extra butter and baste it with pan juices while roasting.

7. Transfer the chicken to a serving platter and arrange the fruit around it.

8. Add a little chicken stock or water to the pan juices and bring the liquid to the boil. Reduce to make a fragrant gravy.

9. Stir in a little yoghurt.

10. Serve the chicken with the gravy and a salad.

 

 

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