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Roasted chicken with orange and herbs

Ingredients

  • 1 free-range chicken (1.5kg), quartered
  • 8 small onions
  • 1 tablespoon extra virgin olive oil
  • 12 kalamata olives

Marinade

  • 1 teaspoon cumin seeds
  • 3 garlic cloves
  • Finely grated zest and juice of 1 orange
  • Finely grated zest of 1 lemon
  • 2 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon roughly chopped mint leaves
  • 1 tablespoon roughly chopped oregano leaves

Method

  • Step 1 - Place the chicken pieces in a shallow glass or ceramic dish.
  • Step 2 - For the marinade, use a mortar and pestle to pound the cumin seeds, garlic, orange zest and lemon zest to a pulp.
  • Step 3 - Stir in the honey, olive oil, mint and oregano and pour the marinade over the chicken, pushing most of the pulp under the skin using your fi ngers.
  • Step 4 - Cover and leave to marinate in the fridge for at least 1 hour.
  • Step 5 - Preheat the oven to 220°C.
  • Step 6 - Transfer the chicken pieces to a large, lightly oiled ovenproof dish. Place the onions in a bowl and toss in the extra virgin olive oil. Scatter the onions and olives around the chicken.
  • Step 7 - Roast the chicken in the oven for 45-55 minutes or until the juices run clear when a skewer is inserted into the thickest part ? between the thigh and leg.

Recipe Ingredient

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