4. Roast Chicken with Olives, and Citrus
Are you roasting a chicken for Sunday lunch this week? Try out this recipe idea for citrus-roasted chicken that tastes fantastic.
INGREDIENTS
1-whole free-range chicken.
1-orange – quartered.
1-lemon – quartered.
½-cup fresh orange juice.
3-tablespoons extra-virgin olive oil.
¼-cup dry white wine.
2-sprigs thyme.
1-cup green olives – pitted.
METHOD
Preheat the oven to 450F. Take a roasting tray and season the chicken with salt and pepper and drizzle with oil. Squeeze the juice from the fruits over the chicken. Drop the remaining citrus wedges into the roasting tray. Add the thyme and wine before placing it in the oven for 25-minutes to roast.
Remove the pan from the oven and glaze the chicken with the sauces at the bottom of the pan. Stuff the chicken with olives and return to the oven for another 20-minutes to roast. After cooking, pull the chicken from the oven, drain the tray and baste the chicken again before serving.