CREATE A SLOW HILLS SPICE-ROASTED CHICKEN THIS CHRISTMAS
Serves 8 | Prep 20 Mins | Cook Time 75 Mins + 15 mins resting time
Ingredients
80g butter, softened
¼ tsp mixed spice
2 garlic cloves, crushed
1 tbs honey
1 tsp finely grated orange rind
2 Slow Hills RSPCA Approved
Whole Chickens 1.3kg
1 large orange, cut into wedges
1 red onion, cut into wedges
1 zucchini, thickly sliced
3 bunches Dutch carrots, peeled, or
600g baby carrots, peeled, halved
lengthways
1 bunch baby broccoli
Steamed green beans, to serve
¼ cup (35g) chopped hazelnuts
Thyme sprigs, to serve
Method- Preheat oven to 200°C (180°C fan
forced). Combine the butter, mixed
spice, garlic, honey and orange rind
in a bowl. - Spread the butter mixture evenly
over each chicken and coat all over.
Divide evenly and place orange
wedges in the chicken cavities. Use
kitchen string to tie the legs together. - Place the chickens in a large
roasting pan. Roast for 55 mins.
Arrange the onion, zucchini and
carrots around the chickens in
the pan and cover with foil if
necessary, to prevent overbrowning.
Roast for 10 mins.
Add the baby broccoli to the pan
and roast for a further 10 mins or until
the vegetables are tender and the
chickens are cooked through.- Remove from oven, cover the
chickens and set aside for 15 mins
to rest. - Place the beans in a serving bowl
and sprinkle with hazelnut. Sprinkle
the chickens and vegetables with
thyme to serve.