Roasted Spiced Chicken with Orange and Roasted Vegetables.

This is a super easy recipe, I like to add spices but you can easily strip this recipe back to basics and omit the spices. I buy a large Organic chicken to ensure the best quality as it’s important to know and remember whatever the animal eats you also are eating. I would suggest finding a local organic butcher and looking out for specials. I also use the carcass to make bone broth to gain value for money and help justify the extra expense.

Serves 4 to 6

Prep Time: 15 minutes

Total Time: 1 hour 30 minutes

INGREDIENTS

  • 1 Whole Organic Chicken 1.5-2kg
  • 1 Organic large orange
  • Extra Virgin Olive Oil
  • 3 Large Sweet Potatoes
  • 3 whole Beetroots
  • 4-6 whole carrots
  • 1 head of broccoli
  • 3-4 sprigs of fresh rosemary
  • 1tsp of coriander seeds
  • 1 tsp of fennel seeds
  • ½ tsp ground cumin seeds
  • ½ tsp of ground cinnamon
  • 2 Cardamom seeds
  • Salt and Pepper to taste

 

DIRECTIONS

  • Preheat the oven to 220c
  • Prick your orange numerous times and stuff it into the cavity of the chicken.
  • Using a pestle and mortar, bash up all the spices and salt until it’s a fine powder.
  • Rub/massage the chicken with olive oil and the spice mixture, ideally rub under the skin and all over the chicken.
  • Peel the beetroot and then chop into wedges along with the sweet potato (no need to peel).
  • Place all vegetables accept broccoli into a large roasting tray.
  • Coat Vegetables with olive oil
  • Add rosemary to both the chicken and vegetables.
  • Put the chicken on top of the Vegetables or on top of wire rack allowing the juices to drip down into the vegetables  and place in a pre-heated oven for 1 hour, start pasting the chicken with the juices after half an hour and reduce the oven temperature to 180c.
  • When the chicken is cooked, carefully remove the Orange, slice in half and juice.
  • Add the juice to the chicken and Vegetables.
  • Add the broccoli and cook for a further 15 minutes
  • Leave the chicken to rest for at least 5 minutes before carving.
  • Serve and Enjoy…
  • Tip- if your just cooking the chicken without the vegetables, add a little water to the roasting tray to help the chicken stay moist. Remember to paste the chicken in its juices at the half an hour mark.

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