Recipe Description

Ingredients:-

• Whole chicken 1 – (800 grams)
• Fresh parsley, chopped – 1 tablespoon
• Fresh thyme, chopped – 2 tablespoons
• Fresh rosemary, chopped – 1 tablespoon
• Garlic, chopped – 7-8 cloves
• Lemon rind, grated – 1tablespoon
• Worcestershire sauce – 2 tablespoons
• Butter – 4 tablespoons
• Salt – to taste
• Black pepper powder – to taste
• Oranges – 2
• Carrots -2 medium
• Onions – 2 medium
• Celery – 2 stalks
• Leek – 1bulb
• Rice bran oil – 2½ tablespoons
• Mixed vegetables (zucchini, assorted bell peppers) – 1 cup

 

Method:-

1. Preheat oven to 200ºC.

2. Clean the chicken and cut away the neck keeping the skin intact.

3. To make the marinade, mix together parsley, thyme, rosemary, garlic, lemon rind, Worcestershire sauce and butter in a bowl. Keep it in the refrigerator for ten minutes.

4. Rub salt and black pepper powder outside and inside the chicken.

5. Lift the skin of the chicken and rub the parsley-butter mixture all over. Rub it outside the chicken too.

6. Tie the two drumsticks of the chicken together. Fold the front wings and skin at the neck towards the back.

7. Cut thick round slices of the oranges and arrange them on a baking tray.

8. Dice carrots, onions, celery and leek and place them over the orange slices on the baking tray. Place the chicken over it and baste it with rice bran oil.