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LEG OF LAMB
ORANGE AND HONEY ROAST CHICKEN SERVES 4
A whole roasted chicken flavoured with an orange and honey butter, served with green beans, family friendly and
PREP TIME: 15 MINUTES | COOK TIME: 1 HOUR 50 MINUTES
Preheat the oven to 190 C/170 C fan/gas mark 5. In a bowl, combine the butter, honey
g whole chicken
50g butter, softened
2 tbsp honey
1 small orange, zested
Salt and black pepper
Place the chicke
dry with kitchen paper. Use
ange honey butter as pos
neck. Push as much of t
under the skin
pressing it down to flatten out.
3. Rub any remaining butter over the outside of the skin and sprinkle with salt and pepper.
Quarter the orange
For the gravy:
Pan juices from chicken
3 tbsp plain flour
prick a few times with a fork and place inside the chicken
4. Roast the chicken for one hour and 30 minutes or until completely cooked throughout and the juices
ar when the bird is pierced between the thigh and the brea
5. Remove the chicken from the oven. Carefully transfer to a plate, tent loosely with foil and allow to res
ices over a medium h
the hob. Whis
e flour and cook
roasting tin wit
for 2-3 minutes. Whisk in the chicken stock and add black pepper. Bring the gravy to a boil, then reduce the
heat to a simmer and cook for 4-5 minutes until thickened to your liking.
Carve the chicken and serve with the gravy, green beans and roast potatoes.
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