A tangy alternative to the traditional roast chicken.
Chicken à l'Orange
1.5kg Free Range Chicken
1 tbsp Olive Oil
2 tbsp Chicken Gravy Granules
1kg pack Frozen Vegetable Medley
Salt and Black Pepper
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the chicken in a roasting dish and rub olive oil all over the bird.
Zest 2 of the oranges and sprinkle the zest over the chicken and season with salt and pepper.
Juice the 2 oranges you have zested and pour the juice and water around the chicken in the roasting dish.
Cut the remaining orange into quarters and place around the chicken.
Cover the chicken loosely with tinfoil.
Roast the chicken in the oven for 90 minutes, until cooked through and the juices run clear.
To test take a knife and insert into the thickest part of the chicken leg and gently press the knife against the leg to let the juices run out.
If the juices run clear your chicken is cooked.
To create the sauce:
Remove the chicken and discard the pieces of orange.
Thicken the juices in the roasting dish by whisking in the gravy granules.
Serve with Frozen Four Seasons Vegetable Medley – cook as per pack instructions.