I made this one a few weeks ago now but am just posting it now, this was an excellent roast chicken recipe. I have made a few recipes of this chefs before and have not been disappointed and this one was no exception. I especially loved the marmalade glaze used to finish it off. The chicken itself was full of flavour and came out so moist and tender. To view more photos and read more reviews of this recipe please click here.

Ingredients

1 (3 lb) Whole roasting chickens
1 Tablespoon melted butter or olive oil
2 Cloves garlic (I used 5, 2 in the chicken and three in the juice)
1 Large orange, peeled and quartered
1/2 Cup orange juice
1/2-1 Teaspoon salt, to taste
1/4 Teaspoon pepper (I use freshly ground black pepper)
1/2 Teaspoon dried rosemary

Glaze

3 Tablespoons orange marmalade
1/2 Teaspoon dried rosemary, to taste

Method

1. Wash chicken and pat dry.

2. Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.

3. Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.

4. Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).

5. Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.

I served mine with roast potatoes, corn on the cob, mixed vegetables and yorkshire pudding.

All photos taken by me unless otherwise stated.