Hearty winter roasts don't get better than this simple roast chicken recipe. It features roast chicken cooking time and has a sticky orange glaze.
Ingredients
2kg Steggles Family Roast Chicken
1/3 cup orange marmalade, warmed
2 tablespoons orange juice
3 tablespoons kecap manis
2 clove garlics, crushed
2 teaspoons finely grated ginger
1 teaspoon five spice powder
3 teaspoons sesame oil
2 bok choy, chopped
1 long fresh red chilli, finely chopped
1-2 teaspoons sesame seeds
Method
Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string. Place chicken in a large baking dish. Whisk marmalade, orange juice, 2 tablespoons of the kecap manis, half the garlic, the ginger and five spice in a bowl. Brush half the marmalade mixture over chicken. Cover loosely with foil and roast in oven for 1 hour 45 minutes.
Remove foil from chicken and bake for a further 30 minutes, or until golden brown and cooked through (juices run clear when tested with a skewer), brushing occasionally with remaining marmalade mixture. Remove from oven and rest chicken for 5 minutes.
Heat a wok over medium-high heat. Add sesame oil and swirl to coat. Add bok choy, chilli, remaining kecap manis and garlic. Stir-fry for 1 minute or until bok choy wilts. Season with salt.
Serve chicken with chilli bok choy and scatter chicken with sesame seeds.
