Orange roasted chicken

Serves 6


  • 1 approx 1,5 kg chicken
  • 2 dl freshly squeezed orange juice + half of an orange for stuffing the chicken
  • 2 chopped garlic cloves
  • 1-2 tbsp muscovado syrup
  • 3-4 tbsp olive oil
  • bit of orange zest
  • couple of sprigs of chopped rosemary
  • salt
  • pepper
Start by juicing the orange and boiling it until it reduces to half of the volume. This helps to intensify the flavour. Cool slightly and add chopped garlic, muscovado syrup, orange zest, chopped rosemary and olive oil. Season with salt and pepper.
Then dry the chicken with paper towels and brush with the mixture inside and outside. Leave to marinate for an hour and stuff half of an orange into the chicken.
Preheat the oven to 180-200 degrees Celsius. Place the chicken into a baking dish, drizzle with olive oil and roast 1.5-2 hours based on the size of the chicken. From time to time drizzle the chicken with the juices. If your baking dish has a lid you can roast the chicken with the lid on for the first hour and then remove the lid for the second hour. This will melt in your mouth!