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Thursday, December 14, 2017

Orange, Rosemary and Cinnamon Spiced Roast Chicken

An easy and sumptuous roast chicken recipe for those of you who, like me, aren't too fond of turkey at this time of year. The flavours are still Christmassy in nature so I think it would go down a treat on Christmas day.
Orange, Rosemary and Cinnamon Spiced Roast Chicken

1 medium-sized Chicken (1.5kg)
2 tsp dried Rosemary
1 tsp Cinnamon
1/4 tsp Allspice
1 tsp Sugar
2 tsp Salt
2 strips Orange Zest (Finely Chopped)

To serve:
1/4 an orange
Olive oil

Preheat the oven to 180C.
Blend all the ingredients together in a food processor/grinder into a rub.
Pour a little oil over the chicken and, leaving 1/4 of the rub mixture aside for later, rub the remainder  all over the skin.
Place the chicken breast-side down into a ovenproof dish and roast for 40 minutes.
Take out, turn the chicken over and sprinkle over the remaining rub.
Roast for a further 35-40 minutes or until the chicken is browned and cooked through.
Allows to rest for 10 minutes.
Squeeze over the fresh orange and drizzle with a little olive oil before cutting up and serving.

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