Different varieties of citrus have different seasons. I love the beautiful perfume of orange blossoms – once a tradition in bridal bouquets …
This recipe – citrus baked chicken, is inspired by the abundance of rosemary bushes and citrus trees at my mother’s country home. It just makes sense to use local, seasonal ingredients – so I did, and it was delicious – crispy, sweet, and citrusy. Like all things in life, what you give is what you get, and when you love your chicken, and handle with care, the results will be most rewarding I promise! Once friends with the humble chicken you can begin to build flavours and make a deliciously succulent dish that wont break your budget, and surely impress your friends and family. And, lets face it – everyone loves a cook!
1x whole organic chicken
1 large orange
1 handful of cumquats
4 sprigs of rosemary
Salt and pepper
Pat the outside of the chicken dry with paper towel and place on chopping board. Use poultry scissors to break up the chicken, making sure all the pieces are dry. The process will become easier with practice.
Now the fun part - zest the lemons and orange, then slice lemons, orange and cumquats in thin circles. Finely chop rosemary and combine the citrus with a lug of olive oil and season well. Add chicken to bowl and thoroughly rub marinade into chicken pieces – love your chicken and make the difference between a good dish and an amazing one! Cover bowl with glad wrap and refridgerate for 2 to 4 hours.
Bring the chicken to room temperature before roasting.
Preheat the oven to 180˚C. Prepare a baking tray by lining with baking paper and a wire rack. Place chicken pieces on rack, and roast for 40 to 50 minutes depending on your oven. Serve with a beautiful green leaf and citrus segment salad and enjoy!