Citrus Roast Chicken
- Kev Brown
- May 24, 2015
- 1 min read
1.5kg whole chicken
* 1⁄2 cup (125ml) garlic infused olive oil
* 2 oranges
* 1 tablespoon fresh herbs (I used parsley, rosemary and thyme)
Preheat oven to 180C ̊/360F. Pat dry the chicken, then place in a roasting tray, breast side up. Drizzle with oil. Season with sea salt and cracked pepper. Grate the skin of one of the oranges over the chicken. Then juice the oranges and pour into the pan. Cut the oranges into quarters and stuff into the cavity. Finally, sprinkle with herbs before turning the chicken upside down in the pan. Roast for 1 hour, then carefully turn chicken, breast side up and cook for another 30 minutes or until golden and juices run clear when chicken thigh is pierced with a skewer. Cover loosely with foil and stand for 5 minutes for serving.
As a general rule of thumb it usually takes 30 minutes per 500g of weight to cook a chicken in a preheated oven at 180c/360F ̊
Don't be afraid to roast/cook your own chicken, they are usually well priced and very affordable. Of course when time is of the essence grab a cooked one.
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