PREP TIME: 15min
COOK TIME: 1hr 20min SERVES: 4
1 x 1.6kg whole chicken
8 cloves garlic, unpeeled
1 cup spring onions, chopped
2 sprigs rosemary
½ cup honey
2 tbsp soy sauce
Step 1: Preheat oven to 230°C.
Step 2: Wash carrots and potatoes and roughly dice them into quarters. Place them in a large roasting dish.
Step 3: Add the unpeeled garlic cloves and sprigs of rosemary to the dish.
Step 4: Mix 3 tbsp of olive oil through the vegetables and season with salt and pepper.
Step 5: In a small mixing bowl combine the honey, soy sauce, chopped spring onions, 2 tbsp olive oil and orange juice (from the 3 oranges). Stir ingredients together to form a marinade.
Step 6: Place the chicken in the centre of the dish. Arrange the vegetables around the chicken.
Step 7: Inside the cavity of the chicken, insert the empty orange peels.
Step 8: Baste the marinade over the chicken, allowing excess marinade to drip over the vegetables.
Step 9: Season the chicken with salt and pepper.
Step 10: Lower the oven heat to 200°C and cook for 1hour 20 minutes.
Step 11: Wash and clean mushrooms. Add mushrooms whole to the dish when there is 30 minutes cooking time remaining.
Step 12: Carve the chicken and serve.