Chicken Stuffed with Oranges and Rosemary

Fragrant chicken with Sicilian oranges and rosemary. I had a couple of blood oranges left and decided to try stuffing chicken with them. Regular yellow oranges will work in place of blood oranges.
cook time: 4h 20 min
Miles Denholm
Chicken Stuffed with Oranges and Rosemary

Nutrition Facts (per serving)

202
Calories
14g
Fat
7g
Carbs
13g
Protein

Ingredients (6 portions)

Basic:

Chicken 1 pc
Garlic 40 g
Fresh rosemary 10 g
Olive oil 1 tbsp

Marinade:

Soy sauce 50 ml
Oranges 1 pc
Lemons 1 pc
Honey 2 tbsp
Starch 2 tsp

Filling:

Oranges 1 pc
Rosemary 10 g

Recipe instructions

Step 1

Step 1
Marinade. For the marinade we will need: blood orange juice and zest, lemon zest, soy sauce, honey and starch.

Step 2

Step 2
Remove the zest from the orange. Squeeze the juice out of the orange. Dissolve starch in orange juice.

Step 3

Step 3
Also remove the zest from the lemon using a grater.

Step 4

Step 4
Add soy sauce and honey to the starch. Mix everything well.

Step 5

Step 5
Prepare the ingredients. For stuffed chicken we will need: chicken weighing 1.5-2 kg, rosemary, a head of garlic, vegetable oil.

Step 6

Step 6
Wash the chicken and dry it. Carefully separate the skin from the meat on the breast. Pour the marinade over the chicken and leave to marinate for 2 hours, turning the bird periodically so that it is evenly saturated with the marinade.

Step 7

Step 7
Filling. For the day of filling we will need: blood orange, fresh rosemary.

Step 8

Step 8
Wash the remaining Sicilian orange and cut into small pieces.

Step 9

Step 9
Stuff the chicken with blood orange slices and rosemary sprigs.

Step 10

Step 10
Transfer the chicken to a pan greased with vegetable oil and pour over the marinade.

Step 11

Step 11
Cut the head of garlic in half and place it in the pan with the chicken along with the rosemary sprigs.

Step 12

Step 12
Cover the pan with foil and place in an oven preheated to 180°C for 40 minutes.

Step 13

Step 13
Then remove the foil and bake for about 1 hour until golden brown. Periodically baste the chicken with juice from the bottom of the pan.

Additional rubrics

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