Orange chicken

Ingredients 10
Servings 6


  • 1
    large chicken
  • salt and pepper to taste
  • 100
    softened butter
  • 1
    grated rind of lemon
  • 2
    grated rind of oranges
  • 50
    orange juice
  • 2
    cloves garlic, crushed
  • 300
    uncooked rice
  • 1
    orange, peeled
  • 50
    almond flakes, toasted


Preheat the oven to 180 ºC (350 ºF). Rinse the chicken well and pat dry with paper towelling. Season the chicken well outside and inside with salt and pepper. Carefully loosen the skin over the breastbone by inserting your fingers underneath the skin. Blend the butter with the lemon rind and half the orange rind, orange juice and garlic. Insert half the butter mixture underneath the loosened chicken skin, spreading it evenly over the breast. Spread the outside with the remaining butter mixture, especially over the thighs. Insert the peeled orange into the chicken cavity. Place the chicken in a large oven pan, cover and bake for one to one and a half hours or till done. Twenty minutes before the end of the cooking time, remove the lid to allow the chicken to brown. Baste with pan juices occasionally. Meanwhile cook the rice in salted water till done. Drain well. Turn into a serving dish large enough to hold the chicken as well. Add the remaining orange rind and almond flakes to the rice and mix. Pour the chicken pan juices over the rice and place the chicken on top. Serve with vegetables. Alternatively, add a little sherry to the pan juices and bring to the boil. Serve separately as a sauce with the chicken. Serves 4-6.

Read more on: poultry  |  bake

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