DESCRIPTION:
Not only will it look gorgeous and appetising when set on the table, but you’ll get a tangy surprise in every bite with this roast chicken recipe. For those looking for something different, try this new take on an old favourite and get ready to amaze your family and guests. This tender chicken, with its herb and sweet citrus flavours, is all the better when served with sides like roast potatoes, rice, creamed spinach, steamed vegetables or butternut for an all-round hearty meal.
INGREDIENTS:
Marinade:
500 ml (2 cups) orange juice
Grated rind of 1 lemon
60 ml (¼ cup) soy sauce
125 ml (½ cup) soft brown sugar
15 ml (1 tbsp.) honey
1 red onion, quartered
3 cloves garlic, crushed
2 ml (½ tsp.) Tabasco sauce
15 ml (1 tbsp.) thyme and/or chopped basil
3 ml (generous ½ tsp.) prepared
mustard
Chicken:
1 whole chicken, trussed
Salt and freshly ground black pepper
1 orange, 2 lemons, 3 limes, quartered
Whole garlic cloves, peeled
Thyme sprigs
Butter
Chicken stock or water
Plain yoghurt
METHOD:
Marinade:
Mix the ingredients.
Chicken:
Marinate the chicken for at least 1 hour or overnight.
Preheat the oven to 200 °C.
Season the chicken inside and out with salt and pepper and put it in a roasting pan, breast side up.
Arrange the fruit, garlic and thyme around the chicken and pour over the marinade. Rub the chicken with butter and roast for 15 minutes.
Reduce the oven temperature to 160 °C and roast for another 1-1½ hours or until the chicken is juicy and done.
Rub the chicken with extra butter and baste it with pan juices while roasting.
Transfer the chicken to a serving platter and arrange the fruit around it.
Add a little chicken stock or water to the pan juices and bring the liquid to the boil. Reduce to make a fragrant sauce.
Stir in a little yoghurt.
Serve the chicken with the sauce and a salad.
