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
sprigs
thyme
1
clove
garlic
1
tablespoon
honey
  • Preheat oven to 220°C (fan assisted).
  • Heat the chicken stock. Peel one orange with a vegetable peeler so you have the orange skin rather than the white pith. Using your fingers, carefully spread the orange peel and bay leaves under the breast skin of the chicken. Salt chicken inside and out, season with pepper inside. Put one whole orange in the chicken cavity. Mix the olive oil with paprika and brush the chicken with it.
  • Truss the chicken with kitchen string. Place the chicken in an oven dish with the breast side up. Roast chicken for 10 minutes. Then remove, drizzle with Cointreau and a ladle of hot chicken stock. Add the garlic clove and thyme to oven dish.
  • Reduce heat to 150° C. Return chicken to the oven. Place a shallow dish of water at the bottom of the oven, roast for a further 60 minutes. In between, baste often by pouring the liquid over the chicken.  When juices run clear, the chicken it is fully cooked, let it rest for 10-20 minutes prior to serving.

FIND OUT MORE