Wealden Times | WT200 | October 2018 | Kitchen & Bathroom supplement inside

Orange, soy, honey & basil roast chicken
Serves 4-6 Prep time: 5 minutes. Cooking time: 90 minutes
Who doesn’t love roast chicken? This one tray makes for a livelier
Sunday roast. It takes 5 mins to prep and then the whole dish
(minus the mange tout and basil) gets put in the oven for 90
minutes. Stir in the mange tout (or peas if you prefer) at the end.
The hot juices from the chicken will cook them through.
• 2 whole chickens (approx
1.5kg each) or you could
use a mixture of thighs
and legs
• 2 oranges sliced
• 300g mange tout (or peas)
• 15g fresh basil leaves
• 750g new potatoes, large
ones halved
For the orange dressing:
• 3 tbsp olive oil
• juice and zest of one
orange
• 1 chilli chopped
• 3 tsp honey
• 3 tbsp soy sauce
• 3 garlic cloves crushed
1Line your roasting tray
with baking parchment or
greaseproof paper to stop the
sauce burning on the bottom
of the tray.
2Toss the potatoes in the
tray with the olive oil.
3Add the chickens to the
roasting tray and pour over
the dressing making sure you
spoon some inside the cavity of
the chicken.
4Season the whole dish with
salt and pepper.
5Place the orange slices
around the chicken and roast
at 180 degrees for 90 minutes. If
using thighs and legs reduce the
cooking time to 45 minutes.
6Stir in the mange tout –
the hot juices will cook
them. Sprinkle over the basil
and serve.
147 wealdentimes.co.uk