Marinated roasted spatchcock chicken

Name: Marinated roasted spatchcock chicken
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg chicken; 125.00 ml water; 250.00 ml orange juice; 1.00 lemon zest and juice; 10.00 ml fresh ginger freshly grated; 4.00 garlic cloves, crushed; salt and freshly ground black pepper; 60.00 ml soy sauce

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (8)

2.00 kg	chicken
125.00 ml	water

MARINADE

250.00 ml	orange juice
1.00	lemon — zest and juice
10.00 ml	fresh ginger — freshly grated
4.00	garlic — cloves, crushed
	salt and freshly ground black pepper
60.00 ml	soy sauce

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Method:

MARINADE: Mix all ingredients together. Place chicken in a non-metallic container and pour marinade over. Cover and refrigerate overnight.
Place chicken in a roasting pan, add water and cover with aluminium foil.
Roast at 180 ºC for 30 minutes. Remove foil and continue roasting for an additional 40 to 50 minutes. Cool.
Serve with chargrilled tomatoes (see recipe) and new potatoes with mint.