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.
