| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
- 1 whole chicken
- 1/4 cup butter room temperature
- zest from one orange
- orange juice from 1/4 orange use the zested one
- 1 tsp ground cinammon
- 1 tsp ground star anise
- 1/2 tsp bay leaf finely chopped
- 1 tsp salt
- 4 tsp honey
- pinch of pepper
Ingredients
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Instructions
- Begin by preheating the oven to 220c on fan
- Mix the butter with the spices, orange zest, orange juice and salt. Stir until well combined
- Rub 2/3 of the butter mixture under the skin of the chicken, a little over the chicken and inside of the chicken. Set aside 1/3 of the butter mixture
- Place the chicken in a baking dish, rub some salt inside of the chicken and insert one or two half oranges as well as some bay leaves.
- Bake in the oven for 20 minutes. Meanwhile in a saucepan on medium heat, add the reserve butter mixture and some honey and stir until sauce thickens.
- After the 20 miutes, remove the chicken from the oven and spread the sauce of the chicken. Return to the oven and bake for 40-50 minutes, or until the juices run clear.
- Once cooked, remove from the oven and let rest for 10-15 minutes before serving.
- For a quick gravy to serve with the chicken- scrape all the juices from the baking dish and all the juices coming from the bird whilst resting and pour it into a sauce pan. Dissolve a tbsp of cornflour into cold water. Bring the meat juices to a boil and stir in the corn flour a little at a time into the sauce while stirring until you've reached desired consistency.