Honey Roasted Chicken with Orange Honey Sauce
The secret with roasted chicken is that you have to put the marinade in between the skin. This way the chicken will not dry out. This chicken is full of flavour and served with an orange honey sauce.
Preheat the oven at 190 °C.
In a bowl, mix all the ingredients for the seasoning together.
Carefully cut the skin lose from the chicken, so you can go under the skin with your fingers. Place the chicken in a baking dish. Brush the chicken under the skin with 2/3 of the seasoning. Spread the rest of the seasoning on top.
Chop the shallot in slices. Add them to the dish. Stuff the chicken with rosemary, and thyme (if possible also half an orange).
Drizzle honey on top of the chicken and finish it by squeezing out half an orange on top.
Cover with foil and bake for 45 minutes. Take off the foil and bake for another 20-30 minutes.
In the meantime, make the sauce to serve with the chicken. Heat up the vinegar, honey and 1 tsp orange juice in a small pot until it combines. Add the orange juice to the honey/vinegar mix. Stir in the cornstar and let it simmer. Pour the stock in the mix little by little, stirring all the while. Add large pieces of the peel and let it simmer for 5 minutes. Add the Grand Marnier and orange bitters to taste. Simmer for 2 more minutes.
Take the chicken out of the oven and serve with the sauce.
Optional: make a gravy from the juices that are left in the baking dish.
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