Orange and Mustard Roasted Chicken
Serves 4
1 x size-16 chicken
1 orange, cut into quarters
2 cinnamon sticks
1/2 cup orange marmalade
1/3 cup seeded mustard
Juice of 1 orange
4 oranges, peeled and thickly sliced
1. Preheat oven to 180°C. Clean inside chicken with cold water and pat dry with paper towel. Place orange quarters and cinnamon sticks inside chicken. To truss chicken place a length of string under wings and make a small cross up and over them; pass string back under to make a large cross on the underside. Then bring string up and tie legs together. Trim string.
2. Place the chicken in an ovenproof dish (not a metal baking dish). Place marmalade, mustard and orange juice in a small pan and stir over a low heat until well combined. Spoon half the marmalade mixture over the chicken.
3. Cover the chicken with damp baking paper and thick aluminium foil. Bake for 45 minutes. Remove chicken from the oven, uncover, spoon over the remaining marmalade mixture and place the orange slices around it. Return to oven and bake, uncovered, for 35-45 minutes or until juices run clear in the thickest part of the thigh.
4. Serve chicken immediately with Warm sweet potato and pumpkin salad and Minted zucchini. Spoon any sauce from the dish over the chicken just before serving.