Orange & Cranberry Roasted Chicken

Prep time: 1hr 20mins | Serves: 4

Ingredients:

• 1 whole chicken (1.5kg)

• 20g olive oil

• 20g butter, softened

• 100g fresh or frozen cranberries

• Zest of 1 orange (5g)

• Juice of 1 orange (50g)

• 30g honey

• 20g cranberry sauce (optional, for extra glaze)

• 10g fresh thyme

• 6g sea salt

• 2g freshly ground black pepper

• 10g garlic, crushed

Method:

1. Preheat your oven to 190°C.

2. In a bowl, mix together the butter, olive oil, orange zest, orange juice, honey, garlic, thyme, salt and pepper.

3. Place the chicken in a roasting tray and rub the citrus-honey mixture all over, including under the skin of the breasts for extra flavour.

4. Scatter the cranberries (and cranberry sauce if using) around the chicken.

5. Roast for 1 hour 10 minutes, basting halfway through with the juices from the tray.

6. Increase the oven to 210°C for the final 10 minutes to caramelise the skin into a glossy, sticky glaze.

7. Rest for 10 minutes before carving. Spoon over the roasted cranberries and pan juices to serve.

Storage:

Once cooled, store leftover chicken in an airtight container in the refrigerator for up to 3 days. Use the remaining meat in sandwiches, salads, or festive wraps. The pan juices can be reheated gently and used as a light gravy.