Rather than waste a lonely orange that was nearly past it’s sell by date or a whole bird waiting to be chopped and stewed later in the week, I thought I’d try my luck and whip up a roast instead.
The thing I love about this recipe in particular, is that you can adjust the marinade to your preference. Whether you want it sweeter, a little more zesty, spicier, garlicky, you can taste and adjust it as you go along just before you bathe your chicken in it.
A little piece of advice – don’t go too over board (as I have in the past) with the tweaks, just trust your taste buds and tweak a little here and there till you’re satified.
Another quick tip before we start. Chicken tastes great when it’s left to marinate for up to an hour or best over night It also helps to remove the chicken from the fridge 20 minutes prior to cooking and allow it to drop to room temperature as this will prevent the chicken from ‘shock’ a quick process of drying the chicken and allowing it to cook unevenly – which is something we don’t want.
So yes, let’s get started…
Prep: 15 minutes
Cooking time 1 1/2 hours
1 Large Orange, Halved.
Splash of Olive oil
2 Table spoons of Honey (Modify to your preference)
1 1/2 Tablespoon Soy Sauce
1 teaspoon Garlic, grated (or garlic granules)
1/2 Sprig rosemary
1 sprig thyme
Pinch of Salt
All purpose seasoning – Aromat, Maggi or Know (Optional)
Method For the marinade – Squeeze the orange generously into a bowl, followed by a big slug of olive oil, if you like measure with about 2 to 3 tablespoons of olive oil. The oil contributes to the moist and crispy skin of the chicken. Add two heaped tablespoons of honey – taste? Is it sweet enough? simply modify to your preference. Squeeze a tiny bit of lemon for a little kick, grate some garlic followed by black pepper, onion granules and finish with a big pinch of salt or all purpose seasoning. Whisk well together and rub all over the chicken.
Pierce holes into the chicken as shown in the video as this will allow the juices and flavours from the marinade to seep in. Fill the chicken cavity with half a lemon, onion, 1 scotch bonnet, thyme and the stuffing.
4 slices of wholemeal breadcrumbs
1 Egg yolk
2 Tablespoons Margarine (40g butter)
1/2 Teaspoon Celery Salt
Basil & Oregano
1 Teaspoon Onion granules.
How to make Stuffing: Take 3-4 slices of wholemeal bread or your choice of bread, 1 egg, 2 tablespoons of margarine or butter, celery salt (0r normal salt) black pepper, dried oregano and basil. Combine well with hands or add to a food processor and blitz, then combine. I will suggest chopping and ripping the bread to crumbs if mixing with hands.
Half a Lemon
Sprig of Thyme
Scotch Bonnet (pierced)
Quarter of Onion
Sweet potatoes: Par-boil for 7-8 minutes, drain then soak in cold water for 10minutes add ice if you may as this crips the skin. I also like to sprinkle some flour for extra crispness (make sure you pat the potatoes dry with a towel to prevent sogginess) you may use this option if you’re short for time or like me simply impatient to wait 10 minutes or more for potatoes to soak in the cold water. Place potatoes in baking tray drizzle with olive oil, add par-boiled veg and bake.
*Tips to get the skin nice and crisp in the video I rubbed (last minutes) margarine all over the skin.
Place all items in the oven potatoes on top.
It is optional to cover the chicken with foil, for this recipe I didn’t however if you do the foil can be taken off half way 35-40 mins at this point you can baste the chicken with it’s juices.
For the gravy – I used the cooked chicken juices with a pack of ready made gravy (cheating I know) however I was able to add my own flavours from the juice of the chicken.
Once your roast is done leave to rest for 10 minutes so the juices can sink in ten serve.
The serving plates I used were from Ikea (ps I’ll leave links).
And one last thing… could I ask you to share with me when you try this recipe or your own version to this with me? And of course your thoughts on the recipe!
Tweet me @keziaeniang