Christmas Roast Chicken

Name: Christmas Roast Chicken
Cuisine: French
Ingredients: 1 kg / two lbs. whole chicken; 50 g butter, temperature; Zest from one orange; Orange juice from 1/4 orange; Half an orange cut in 2 (use the zested one); 1 tsp. of ground cinnamon; 1 tsp. ground cloves; 1 tsp. ground star anise; 0.5 tsp. herb finely sliced; 1 tsp. salt; Pinch of pepper; 4 tsp. syrup

Cuisine:

French

Medium

Ingredients

1 kg / two lbs. whole chicken
50 g butter, temperature
Zest from one orange
Orange juice from 1/4 orange
Half an orange cut in 2 (use the zested one)
1 tsp. of ground cinnamon
1 tsp. ground cloves
1 tsp. ground star anise
0.5 tsp. herb finely sliced
1 tsp. salt
Pinch of pepper
4 tsp. syrup

Directions

This Christmas Roast Chicken with a fine red wine! Good to make if you’re making a Christmas meal for a smaller gathering!

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Steps

1 Done	Preheat the oven to 200°C fan / 220°C / 428°F
2 Done	Mix the butter with the spices, salt, orange zest, orange juice and stir till combined.
3 Done	Rub 2/3 of the butter mix (RESERVE 1/3 of the butter!) under the skin of the chicken and a bit over the chicken and within the chicken.
4 Done	Place the chicken in a dish. Rub salt into the cavity and place the 1-2 orange halves + two bay leafs inside the chicken.
5 Done	Bake within the oven for twenty minutes.
6 Done	Whilst the chicken is in the oven, melt the rest of the butter in a pan and add the syrup. Set aside.
7 Done	Remove the chicken from the oven and switch it right down to 175°C
8 Done	Brush the melted butter/maple syrup mixture over the chicken and place the chicken in the oven once more and bake for an extra 40-50 minutes, or till the juices run clear.
9 Done	Once cooked, take away from the oven and cover with foil. Leave to rest for 10-15 minutes before serving.