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Honeyed Citrus Chicken

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Ingredients
  Chicken 4 1⁄2 Pound (2 Kilogram, 4 Pound 8 Ounce)
  Oranges 2 , cut into wedges
  Tarragon sprig 3 (To Garnish)
For marinade:
  Orange juice 1 1⁄4 Cup (20 tbs)
  Cider vinegar 3 Tablespoon
  Honey 3 Tablespoon
  Chopped fresh tarragon 2 Tablespoon
For sauce:
  Tarragon sprig 1⁄4 Cup (4 tbs), chopped
  Fat free fromage frais 1 Cup (16 tbs)
  Orange juice 2 Tablespoon
  Honey 1 Teaspoon
  Stuffed olives 2 1⁄4 Ounce, chopped (60 Gram)
  Salt To Taste
  Pepper To Taste
Directions

1. Put the chicken on a cutting board with the breast downward. Cut through the bottom part of the carcass using poultry shears or heavy kitchen scissors, making sure not to cut right through to the breast bone below.
2. Rinse the chicken with cold water, drain, and place on a board with the skin side uppermost. Press the chicken flat, then cut off the leg ends.
3. Thread two long wooden skewers through the bird to keep it flat. Season the skin.
4. Mix all the marinade ingredients in a shallow, nonmetallic dish. Add the chicken. Cover and chill for 4 hours, turning the chicken several times.
5. To make the sauce, mix all the ingredients and season. Spoon into a serving dish, cover, and chill.
6. Transfer the chicken and marinade to a roasting pan, open out the chicken, and place skin-side downward. Tuck the orange wedges around the chicken and roast in a preheated oven, 400°F/200°C, for 25 minutes. Turn the chicken over and roast for another 20-30 minutes. Baste until the chicken is browned and the juices run clear when pierced with a skewer. Garnish with tarragon and serve with the sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Orange

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