Orange Chicken

Ingredients

• 2 chicken pieces (pre-cooked)
• 3 untreated oranges
• 4 cloves garlic
• 6 rosemary sprigs
• 1 tbsp finely chopped rosemary needles
• 2 tbsp butter
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• rosemary

Instructions

1. 1.

   Wash and pat dry the chicken inside and out. Halve the rosemary sprigs. Carefully loosen the skin of the chicken on the breast, back, and thighs and slide the rosemary sprigs underneath.

2. 2.

   Rub the chicken inside and out with salt and pepper.

3. 3.

   Grate the zest from one orange, halve it, and squeeze half of its juice. Peel and finely chop the flesh of the second half and another orange. Peel and finely chop the garlic. Mix the orange flesh with the garlic and chopped rosemary needles, then stuff the mixture into the chicken, sealing well with toothpicks.

4. 4.

   Melt the butter and mix with olive oil and orange zest. Brush the chicken all over with this mixture and place it breast‑side down in a heat‑proof dish. Roast at 200°C for about 35 minutes. Drizzle the chicken with the orange juice and flip to breast‑side up, then roast for another 15 minutes until done. Serve by arranging the chicken on a plate with halved orange slices and rosemary.