THYME, OREGANO & CITRUS CHICKEN

Oriigin Recipes

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THYME, OREGANO & CITRUS CHICKEN

Country of origin: Australia
(Serves 4)

COOKING TIME: 30 – 40 mins

THE INGREDIENTS
1 x 1.6kg whole chicken


Marinade: Thyme, oregano & citrus
1 orange, finely grated zest, no pith
1 lime, finely grated zest, no pith
1 cup fresh orange juice
1 tbsp fresh lime juice
1/3 cup balsamic vinegar
1/2 cup olive oil
6 cloves garlic, finely chopped
3 sprigs fresh thyme leaves, chopped
2 sprigs fresh oregano leaves, chopped
Sea salt, with freshly ground black pepper


METHOD
Mix all marinate ingredients together and season to taste.

Remove the backbone from the chicken and discard. Flip chicken over so that breast side is facing up, and press down to flatten, breaking breast bone.

Place marinade and chicken in a large bowl and toss so that the marinade covers the entire chicken. Cover and refrigerate for 6 hours or overnight.

Preheat oven to 180C
Place chicken onto an oven tray and drizzle over with marinade.

Roast chicken in oven for about 30-40 minutes until chicken is just cooked, glazing chicken while still roasting. Once cooked, remove chicken from pan and set aside to rest.

Drain off juices from roasting pan into a saucepan, skim off fat and reduce slightly until the consistency of light gravy. Strain and discard solids.

Pour gravy over the roasted chicken, and serve immediately along with some blanched green beans, baby broccoli and some roasted baby carrots.


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