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Orange and thyme roast chicken

  • 0:15 Prep
  • 1:00 Cook
  • 4 Servings


  • 2/3 cup orange juice
  • 1 tablespoon brown sugar
  • 6 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1.4kg whole chicken, butterflied
  • 1 cup Massel chicken style liquid stock
  • 700g chat potatoes
  • 2 garlic cloves, finely chopped
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • Steamed green beans, to serve


  • 1
    Combine orange juice, sugar, thyme and 1 tablespoon oil in a large glass or ceramic dish. Add chicken. Cover with plastic wrap. Refrigerate for 4 hours or overnight, turning chicken in the marinade occasionally.
  • 2
    Preheat oven to 200C/180C fan-forced. Transfer chicken to a large roasting pan, reserving marinade. Roast for 20 minutes. Drain excess fat. Add reserved marinade and stock. Reduce oven temperature to 180C/160C fan-forced. Roast for a further 40 minutes or until chicken is cooked through. Transfer to a platter. Cover to keep warm. Pour pan juices into a large jug, skimming fat. Cover to keep warm.
  • 3
    Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 20 minutes or until tender. Drain. Cut in half.
  • 4
    Heat remaining oil in a large non-stick frying pan over medium-high heat. Add potatoes, cut side down. Cook for 5 minutes or until golden. Turn. Cook for a further 5 minutes or until golden. Add garlic. Cook, tossing pan occasionally, for 1 minute or until the garlic is cooked. Add parsley. Toss.
  • 5
    Cut chicken. Serve chicken with pan juices, potatoes and steamed beans.

Source: taste.com.au


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