Orange Roast Chicken
As spring transitions to summer, longer daylight hours bring a sense of warmth and activity. During the warmer months, efficient and lighter recipes are ideal, such as orange chicken. While I once disliked duck served with orange, I have since found that citrus flavours complement chicken exceptionally well. This straightforward dish can be prepared in 45 minutes and is suitable both for family dinners and for entertaining guests.
Ingredients (serves 6)
- 1.2 kg chicken thigh fillets
- 80 ml (1/3 cup) fresh orange juice
- 1 tablespoon honey
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 orange, thinly sliced
- Ground black pepper
- Sea salt, freshly ground
- 2 spring onions (for serving)
- 3 shallots, chopped
Method
- Preheat the oven to 180°C (350°F), gas mark 4.
- Thinly slice the shallots and oranges, then arrange them alternately in the base of an ovenproof dish.
- Place the crushed garlic and all spices into a plastic food bag, add the chicken, and shake until evenly coated.
- Mix the honey, orange juice, and olive oil thoroughly.
- Layer the chicken thighs on top of the oranges and shallots, season with salt and pepper, then pour over the orange juice, honey, and olive oil mixture.
- Bake uncovered for 50 minutes, ensuring the meat reaches an internal temperature of 75–195°F (79–90°C) as measured by a meat thermometer.
- Allow the dish to rest covered with foil for five minutes before serving. Accompany with rice or mashed potatoes and vegetables of your choice.