Persian Roast Chicken

Persian Roast Chicken

©Julian Kutos, Miele Center Pellet

Persian Roast Chicken

Persian Roast Chicken

©Julian Kutos, Miele Center Pellet

Ingredients

1
whole chicken (approx. 1,5 kg)
3
medium oranges
6
fresh bay leaves
2
teaspoon
paprika
1
tablespoon
olive oil
salt
black pepper
100
ml
Cointreau
300
ml
chicken stock
3
sprig
thyme
1
clove
garlic
1
tablespoon
honey
  • Preheat oven to 220°C (fan assisted). Insert a deep tray into the bottom shelf.
  • Heat the chicken stock. Peel one orange with a peeler. Squeeze the orange peel and bay leaves under the chicken skin. Salt chicken outside and inside and ground pepper inside only. Put one whole orange in the chicken cavity. Mix the olive oil with the paprika powder and brush the chicken with it.
  • Tie the chicken legs together with kitchen string. Tie the wings and chest together as well. Place the chicken in an oven dish with the breast side up. Roast chicken for 10 minutes. Then remove, sprinkle with Cointreau and a ladle of hot chicken stock to deglaze. Place garlic clove and thyme in the oven dish.
  • Reduce heat to 150° C. Place the chicken back in the oven. Pour a glass of water on one of the oven trays, close the oven door and let roast for another 60 minutes. In between, baste often by pouring the liquid over the chicken. Pour additional water onto the tray as required to keep the meat moist. When juices run clear, the chicken it is fully cooked, let it rest for 10-20 minutes prior to serving.