Whole Roasted Orange Chicken
Serves 4 | Prep 4hr | Cooking 1hr30
Our Wilder chicken works wonderfully with the rich citrus flavours from the orange, for this whole roasted orange chicken. Great in the winter with roasted potatoes, or cold with a wild salad and corn in the summer. Remember to marinate for as long as you can to allow the flavours to absorb into the rich creamy chicken meat.
Farm Wilder Whole Chicken
2 Oranges (Sliced into 8ths)
300 ml Orange Juice
1 tbsp Light Soy Sauce
1 tbsp Sweet Chilli Sauce
1 cm Piece Of Fresh Root Ginger (Peeled and Grated)
Grated Zest of 1 Orange
1 tsp Paprika
2 tsp Dried Sage
1 tsp Salt
1 tsp Pepper
2 tbsp Olive Oil
Preheat oven to 190c 170c fan, Gas 5
In a bowl stir together orange juice, soy sauce, sweet chilli sauce, grated ginger, orange zest, paprika, dried sage, salt and pepper.
Add the whole chicken and massage, place in the fridge and allow to marinate for at least 4 hours.
Lay the orange slices on the bottom of a baking dish, place the marinated chicken on top and reserve any excess marinade, rub with the olive oil, season with salt and pepper.
Roast for 15 minutes then pour over the reserved marinade, cook the chicken for a further 60 minutes, remember to baste the chicken with a large spoon every 15-20 minutes for maximum flavour.
Remove the chicken from the oven, allow the chicken to rest for 15 minutes before carving
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Wilder Whole Chicken