Recipes Orange & rosemary chicken

Recipes Orange & rosemary chicken

Recipes Orange & rosemary chicken

Recipes Orange & rosemary chicken Get this elegant dish as part of a Mother’s Day banquet. It’s so easy, even the kids can lend a hand. Orange & rosemary chicken


  • 2 (about 1kg each) whole fresh chickens
  • 250ml (1 cup) Massel chicken style liquid stock (see note)
  • 1 tablespoon finely grated orange rind
  • 185ml (3/4 cup) refreshing orange juice
  • 2 tablespoons brown sugars
  • 1 tablespoon wholegrain mustard (see note)
  • 20g butter, melted
  • 2 bunches child (Dutch) carrots, trimmed, peeled
  • 2 large rosemary sprigs, halved crossways
  • Chopped refreshing continental parsley, to function


  • Step 1 Rinse chickens inside and out under cold running water. Pat dry with paper towel. Place 1 chicken, breast-side up, on a clear work surface. Use poultry shears or sharp kitchen scissors to cut the breast in half along the breastbone. Open the chicken. Cut along either side of the spine and discard. Cut around the legs, between thigh and breast pieces. Replicate with remaining poultry.
  • Step 2

    Combine the stock, orange rind, orange juice, sugar, mustard and butter in a jug.

  • Stage 3 Preheat oven to 220�C. Organise the poultry in a large baking dish. Cook for 10 minutes or until chicken starts to brown. Reduce temperature to 180�C. Add the carrots and rosemary, and pour over orange colored mixture. Cook, basting with pan juices every 10 minutes, for 35 minutes or until the chicken is cooked via and the skin is crisp.
  • Step 4 Transfer the chicken and carrots to a serving platter. Cover with foil and place aside regarding 5 moments to rest. Pour the sauce from the pan into a jug and skim to remove extra fat. Pour a little sauce on the chicken and carrots. Sprinkle with the parsley. Serve with the remaining sauce.