Orange & Ginger Roast Chicken

Elevate your midweek dinners with this Orange & Ginger Roast Chicken, a flavourful and easy-to-make dish that’s sure to impress. With a spiced rub and a bed of citrusy goodness, this roast chicken is anything but boring.

Welcome back to MID-WEEK MEALS, where I share simple, easy recipes to keep you nourished during your busy midweek rush. Don't let anyone tell you that roast chicken is boring—this Orange & Ginger Roast Chicken is a game-changer. The combination of fresh ginger and juicy oranges creates a delightful harmony of flavours that infuses every bite with a burst of citrusy goodness. The secret lies in creating a flavourful rub and roasting the chicken on a bed of sliced oranges, shallots, and orange juice. It’s a dish that looks and tastes fancy, but is incredibly easy to prepare.

After you’ve rubbed in all the flavorful goodness and perched your chook on top of the oranges, it’s time to roast. The result is a tender, juicy chicken with a golden, crispy skin that will make your taste buds dance. I love to serve mine with finely sliced herbs and some of the delicious orange juice from the roasting pan. This dish is perfect for a quick midweek dinner that feels like a special occasion. Whether you're cooking for family or friends, this Orange & Ginger Roast Chicken is sure to become a new favourite in your recipe collection.

Orange & Ginger Roast Chicken

Serves 2

What you’ll need:

1 whole chicken, butterflied or deboned.

2 oranges, 1 cup orange juice, 1 tbsp orange zest, orange slices.

1 tbsp ginger, minced

2 small shallots, or 1 med red onion, sliced thinly

1 tbsp fennel seeds

1 tbsp coriander seeds

2 tbsp pure maple syrups

1/4 cup fresh basil leaves, finely sliced

5 sprigs fresh thyme, stems removed

1 tsp Dijon mustard

3 tbsp extra virgin olive oil

Salt

What to do:

Preheat oven to 200 degrees celcius

In a mortar & pestle combine the fennel seeds, coriander seeds, 1 tsp salt, 1 tbsp orange zest & 1 tbsp minced ginger. Grind till the seeds break up. Then add the maple syrups, fresh herbs & Dijon mustard. Grind a little more till combined.

Prepare the oven dish by placing orange slice on the bottom of the dish, then cover in sliced onion or shallots. Pour the juice over the top.

Pat the chicken dry with paper towel and then coat the whole chicken (both sides) in the orange & ginger rub.

Place on top of the orange slices and place in the oven.

Roast for 45-50 minutes till cooked through

Garnish: I like to serve mine with finely sliced fresh herbs (whatever I have in the fridge) - after chopping my herbs I drizzle over some of the orange juice in the baking pan and spoon over the chicken.