Citrus-infused roast chicken

By admin
18 July 2014

Chicken and citrus fruits make excellent companions.

Serves 6 Preparation time: 20 min Standing time: at least 1 hour Cooking time: 1¼-1¾ hours

MARINADE

  • 500 ml (2 c) orange juice
  • grated zest of 1 lemon
  • 60 ml (4 T) soy sauce
  • 125 ml (½ c) soft brown sugar
  • 15 ml (1 T) honey
  • 1 red onion, quartered
  • 3 cloves garlic, crushed
  • 2 ml (½ t) Tabasco sauce
  • 15 ml (1 T) thyme and/or chopped basil
  • 3 ml (generous ½ t) prepared mustard

CHICKEN

  • 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

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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