Roast Chicken with Orange

September 9, 2011 | Alison Clinch | Free Range Poultry, Recipes | Leave a Comment

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A little bit of effort in preparation with this roast chicken but once it’s in the oven it’s all done. All you need to do is wait and then enjoy your roast dinner.

Ingredients:

1 Whole Free Range Chicken
3 oranges
100g butter
Bunch of tarragon
5 tbsp of honey
300ml red wine

Method:

Preheat oven to 200 degrees.
Zest the oranges and juice two of them (make sure to zest before juicing). In a small bowl, combine the zest, 50g of softened butter and a handful of tarragon leaves. Stuff the cavity of the chicken with this mixture.
Season the chicken and rub a little butter in to the skin. Transfer to a roasting pan.
Combine the orange juice and honey and pour over the chicken. Pour the red wine in to the roasting pan (not on the chicken) along with 50g diced cold butter and some sprigs of tarragon.
Roast for 20 minutes and then reduce the temperature to 160 degrees and cook until the chicken juices run clear (roughly 45 minutes depending on your oven and size of chicken).

Don’t forget to pop some vegies in the oven as they can all roast together with the chicken. I love zucchini, pumpkin and cauliflower and I’m sure the family will request some roast potatoes.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.