Butterflied Citrus and Rosemary Roasted Chicken
Ingredients
1 whole chicken
3 cloves garlic, crushed
1/4 cup orange juice
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons finely chopped fresh rosemary
2 tablespoons olive oil
salt and pepper
Description
This is delicious served with Potato Gratin and lightly steamed asparagus or green beans.
Method
Use a pair of kitchen scissors to cut along each side of the backbone of the chicken. Discard the backbone. Place the chicken on a flat surface and press down to flatten it. Cut slashes into the skin of the thighs and drums. Put the chicken into a large oven proof dish.
Combine the remaining ingredients to make a marinade and pour over the chicken. Cover and refrigerate for 1 hour if you have the time.
Preheat oven to 180C.
Roast for 1 hour or until the chicken is well browned and cooked through. the more you can baste the chicken during the cooking process the better - as the marinade will have more chance to be absorbed into the flesh.
SERVES 4-6
Categories
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