Preheat oven to 180C. Place chicken in a baking paper lined roasting tray breast side up. Drizzle with oil. Grate the skin of one of the oranges and juice both oranges over the chicken. Finally sprinkle herbs over the top and roast the chicken for 1 ½ hours of until cooked to your liking. Remove from the oven and cover with alfoil, allow to rest for 5 minutes before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Hint: A great tip for checking whether or not your chook is cooked, is to puncture one side with a fork and roll your chicken onto its side. If the juices run pink, leave it in the oven for a little bit longer but if they run clear, its good to go.
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