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Orange & rosemary chicken

  • 0:30 Prep
  • 0:45 Cook
  • 6 Servings


  • 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) fresh orange juice
  • 2 tablespoons brown sugar
  • 1 tablespoon wholegrain mustard (see note)
  • 20g butter, melted
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • 2 large rosemary sprigs, halved crossways
  • Chopped fresh continental parsley, to serve


  • 1
    Rinse chickens inside and out under cold running water. Pat dry with paper towel. Place 1 chicken, breast-side up, on a clean 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 backbone and discard. Cut around the legs, between thigh and breast pieces. Repeat with remaining chicken.
  • 2
    Combine the stock, orange rind, orange juice, sugar, mustard and butter in a jug.
  • 3
    Preheat oven to 220ºC. Arrange the chicken in a large baking dish. Bake for 10 minutes or until chicken starts to brown. Reduce temperature to 180ºC. Add the carrots and rosemary, and pour over orange mixture. Cook, basting with pan juices every 10 minutes, for 35 minutes or until the chicken is cooked through and the skin is crisp.
  • 4
    Transfer the chicken and carrots to a serving platter. Cover with foil and set aside for 5 minutes to rest. Pour the sauce from the pan into a jug and skim to remove fat. Pour a little sauce over the chicken and carrots. Sprinkle with the parsley. Serve with the remaining sauce.

Source: taste.com.au


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