Ingredients
- 1 Medium Chicken, skin on
- 3 tbsp Garlic paste
- 2 Large Oranges
- 2 Medium Onions
- 1 1/2 tsp Salt
- 1 tsp black pepper
- Oil
Method
- Mix the garlic paste, salt and pepper, and massage it into the chicken.
- Chop 1 orange and 1 onion into quarters and stuff inside the chicken.
- Roughly slice the other orange and onion, and place around the chicken. Leave to marinate for at least 2 hours, or overnight in the fridge.
- Preheat oven to 180c, 356f, gas mark 4. In an oiled roasting pan, place the chicken on top of some of the orange and onion slices. Place the rest of the slices on and around the chicken, squeezing some of the juice onto it.
- Roast for 60 mins (30 mins per 500g of chicken at 180c). Turn up the oven to 200c or 220c for the last 15 mins to make the skin crispy.
- When the chicken is cooked, cover it with foil. Set aside for 5-10 minutes to rest before carving or cutting into pieces. This allows the juices to settle.
- Serve with roast potatoes, honey glazed sprouts, carrots, and parsnips, sage and onion stuffing, Yorkshire puddings, and gravy.