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Roasted chicken with orange and herbs

Name: Roasted chicken with orange and herbs
Prep time: 70 min
Cook time: 45 min
Total time: 115 min
Yield: 4
Ingredients: 1 free-range chicken (1.5kg), quartered; 8 small onions; 2.00 tablespoon extra virgin olive oil; 12 kalamata olives; 1 teaspoon cumin seeds; 3 garlic cloves; Finely grated zest and juice of 1 orange; Finely grated zest of 1 lemon; 2 tablespoons honey; 1 tablespoon roughly chopped mint leaves; 1 tablespoon roughly chopped oregano leaves

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1h 10m

45m

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The zingy marinade keeps this roast chicken super succulent and tender.

1 free-range chicken (1.5kg), quartered
8 small onions
1 tablespoon extra virgin olive oil
12 kalamata olives

Marinade

1 teaspoon cumin seeds
3 garlic cloves
Finely grated zest and juice of 1 orange
Finely grated zest of 1 lemon
2 tablespoons honey
1 tablespoon extra virgin olive oil
1 tablespoon roughly chopped mint leaves
1 tablespoon roughly chopped oregano leaves

Method

1.

Place the chicken pieces in a shallow glass or ceramic dish.
2.

For the marinade, use a mortar and pestle to pound the cumin seeds, garlic, orange zest and lemon zest to a pulp.
3.

Stir in the honey, olive oil, mint and oregano and pour the marinade over the chicken, pushing most of the pulp under the skin using your fingers.
4.

Cover and leave to marinate in the fridge for at least 1 hour.
5.

Preheat the oven to 220°C.
6.

Transfer the chicken pieces to a large, lightly oiled ovenproof dish. Place the onions in a bowl and toss in the extra virgin olive oil. Scatter the onions and olives around the chicken.
7.

Roast the chicken in the oven for 45-55 minutes or until the juices run clear when a skewer is inserted into the thickest part between the thigh and leg.