Orange Roasted Chicken

Roasted chicken is a traditional dish, but I've added my own twist to this recipe.

The tangy flavor of the orange juice used in this recipe complements the fragrant flavor of the rosemary, in addition to other flavorful ingredients that bring this meal together.

Served alongside the chicken are some oven roasted potatoes, and together they make this delicious, fulfilling meal.

Preparation time: 15 minutes 

Cooking time:1.5 hours 

Ingredients:

-1 baby chicken

For the potatoes:

-8 salad potatoes.

- 1 tbsp rosemary.

-1tbsp salt

-1/2 tbsp black pepper.

-1 tbsp olive oil.

For the marinade:

-1 tbsp olive oil.

-2 tbsp pomegranate syrup.

-1 tbsp HP sauce.

-1 tsp mustard.

-1 tsp peri peri seasoning.

-2 rosemary sticks.

- The zest and juice of 1 orange juice.

-2 tbsp salt.

-1 tbsp black pepper.

Method:

Chicken:

- Mix all of the marinade ingredients together, leaving out the rosemary. Place the chicken in a rectangle heatproof glass dish. Create holes in the chicken using a toothpick. marinate your chicken, place the rosemary sticks on your chicken and leave it in the fridge for at least 4 hours. Preheat your oven to 180 degrees Celsius, cover your chicken with aluminium foil and place it in the oven for 1 hour. Take the chicken out of the oven and uncover it, place it back in the oven for 30  minutes or until it turns golden brown.  

Potatoes:

-Cut your potatoes into halves or quarters, place them in a plastic ziplock bag, add the salt, pepper rosemary and olive oil, ziplock the bag and shake vigorously until all the potatoes are seasoned, place them in a steel pan and place them in the oven for 30 minutes.

-Finally, take your chicken and potatoes out of the oven, place the chicken on a plate as well as the potatoes, and enjoy this delicious meal.