Chicken Spice, Vegetable Spice, Honey & Mustard Coat & Cook Sauce, Liquid Chicken Stock
You will need
2 oranges
1 large fresh chicken
Ina Paarman’s Chicken Spice
2 large onions, cut into 8 wedges
4 cups (± 1 medium size) butternut, unpeeled and cubed 3 cm x 3 cm
6 cloves garlic, cut in half lengthways
1 t (5 ml) Ina Paarman’s Vegetable Spice
1 x 200 ml Ina Paarman’s Honey & Mustard Coat & Cook Sauce
1 x 25 g Ina Paarman’s Liquid Chicken Stock
The reason for leaving the skin on the butternut is to prevent it from disintegrating.
Method
Adjust oven rack to one slot below the middle position.
Preheat oven to 180°C.
Zest the oranges, cut in half and squeeze out the juice – reserve squeezed out juice and shells. Cut two half shells into quarters and leave the other two halves.
Season chicken inside and out with Chicken Spice. Push the orange shell quarters into the cavity of the chicken and tie up the legs and wings.
Build a platform with the remaining two orange half shells in a roasting pan and position the chicken on top. Scatter the onion wedges, butternut and garlic around the chicken. Season vegetables with Vegetable Spice.
Mix the Honey & Mustard Sauce with the Liquid Chicken Stock (undiluted), orange juice and zest. Spoon over and around the chicken.
Roast open for 45 minutes, add ½ cup of hot water and cover chicken with wet baking paper. Return to oven and roast for a further 30 – 45 minutes. Leave to rest for 10 – 15 minutes before carving into portions.
Serve with Ina’s Ready to Serve Roast Chicken Gravy, steamed fine green beans and some fluffy mashed potatoes.
