Orange Chicken

Ingredients

• 1 chicken (pre-cooked)
• 3 untreated oranges
• 4 Garlic cloves
• 6 rosemary sprigs
• 1 tbsp finely chopped rosemary needles
• 2 tbsp butter
• 2 tbsp olive oil
• Salt
• ground pepper
• 400 g Frozen peas
• 1 tbsp butter

Instructions

1. 1.

   Wash and pat dry the chicken inside and out, then rub with salt and pepper on both sides.

2. 2.

   Grate the zest of one orange, halve it and squeeze half of its juice. Peel the other half and another orange, finely chop the fruit flesh. Peel and finely chop the garlic. Mix orange flesh with garlic and chopped rosemary needles, fill the chicken with this mixture, and secure tightly with toothpicks.

3. 3.

   Melt butter and mix with olive oil and orange zest. Brush the chicken all over with this mixture and place breast-side down in a heat‑proof dish. Bake at 200°C for about 30 minutes. Drizzle the chicken with the remaining orange juice and flip breast-side up to finish baking for another 15 minutes.

4. 4.

   Meanwhile, cook peas in boiling salted water for about 5 minutes, drain, season with salt and pepper, and stir in butter.

5. 5.

   Serve by arranging the chicken on a plate with halved orange slices and peas.