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Oregano and Orange Roast Chicken Recipe
How to Make Oregano and Orange Roast Chicken
Method
Preheat the oven to 180°C (160° fan-forced). Wash potatoes and cut into chunks (peeling is optional). Wash, wipe and trim the carrots, then peel the onions and cut into wedges. Grate the rind from the orange then cut the orange in half and squeeze the juice from 1 half. Cut the other half of the orange into 4 pieces and put in the cavity of the chicken. In a bowl, mix the olive oil, oregano, orange juice, orange rind and paprika. Season with some salt and pepper and mix well. Put the chicken in a large roasting dish then around it scatter the potatoes, carrots and red onions. Wash the whole garlic bulb and cut it in half. Tuck it under the vegetables. Rub the olive oil mixture over the chicken and drizzle over the vegetables. Roast in the oven for approximately 90 minutes – check after 60 minutes and if the vegetables and chicken are getting too brown, cover loosely with foil.
