Roasted chicken with orange and herbs

Recipe: Roasted chicken with orange and herbs


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


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


  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 fi ngers.
  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.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)