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Orange & Soy Roast Chicken

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

41.6g

Energy (kJ)

3043kJ

Energy (kcal)

727kcal

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

Total

208.1g

15215kJ

3637kcal

78.9g

58.8g

21.9g

20.1g

274.1g

64.7g

190.7g

  • 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
  • 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.