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Orange & Soy Roast Chicken

Try this fantastic Orange and Soy Roast Chicken dish at home. The light flavours of this easy roast chicken recipe are perfect for Summer! Oven baked chicken recipes are easy and fool-proof, how can you not give it a try?
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 x 1.6 kg chicken
  • 1 Continental Superb Stock Chicken Stock Pot
  • 2 oranges; zest, segments and juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoons sugar
  • 4 carrots, grated
  • ½ bunch coriander, stem and leaf, finely cut
  • 5 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon mustard

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

727kcal

Energy (kJ)

3043kJ

Protein (g)

41.6g

Carbohydrate incl. fibre (g)

15.8g

Carbohydrate excl. fibre (g)

11.8g

Sugar (g)

4.4g

Fibre (g)

4.0g

Fat (g)

54.8g

Saturated fat (g)

12.9g

Unsaturated fat (g)

38.1g

Monounsaturated fat (g)

28.2g

Polyunsaturated fat (g)

9.8g

Trans fat (g)

0.0g

Cholesterol (mg)

201mg

Sodium (mg)

817mg

Salt (g)

2.04g

Vitamin A (IU)

10484IU

Vitamin C (mg)

46.3mg

Calcium (mg)

82mg

Iron (mg)

4.09mg

Total

3637kcal

15215kJ

208.1g

78.9g

58.8g

21.9g

20.1g

274.1g

64.7g

190.7g

141.0g

49.0g

0.0g

1004mg

4087mg

10.21g

52419IU

231.7mg

408mg

20.46mg


  • 1 Preheat hooded BBQ or oven to 200°c.
  • 2 Wash and dry your chicken and place in your roasting pan. Combine Continental Stock Pot, orange zest, soy sauce and 1 teaspoon sugar into a paste and brush over the chicken to coat.
  • 3 Peel the oranges & place rind into chicken cavity.
  • 4 Using a sharp small knife, segment the orange pieces and keep aside for use in the salad. Any remaining juice from the orange can be poured into the cavity as well.
  • 5 Place your chicken in the oven or BBQ and reduce the heat to 180°c and cook for 1 hour, or until cooked (the juices will run clear). Remove & set aside.
  • 6 To make the salad, combine olive oil, vinegar, remaining sugar, mustard and coriander stem to make a dressing. Grate the carrot and toss with orange segments, coriander leaf and the dressing. Cut the chicken into pieces and serve with the salad.