Spring citrus chicken
https://www.coop.co.uk/recipes/spring-citrus-chicken
Add some juice to your Sunday get-togethers with this super-zingy chicken matched with seasonal sides
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Feeds
4
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Ready in
2 hours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
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Ingredients
- 1 Co-op medium whole British chicken
- Zest of 1/2 and juice of 1 orange
- Zest and juice of 1 lemon
- 2 tbsp Co-op wholegrain mustard
- 1 1/2 tbsp Co-op clear honey
- 8 cloves garlic, 6 crushed, 2 left whole and unpeeled
- 600g Co-op Jersey Royals, halved if large
- 1 1/2 tbsp Co-op olive oil
- 250g Co-op British asparagus
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Pat the chicken dry with kitchen paper, season with black pepper and put in a roasting dish
- Mix the orange and lemon juice and zest with the mustard, honey and crushed garlic
- Pour over the chicken
- Roast for 1 hour 20 mins, basting regularly
- If the skin gets too brown, cover with foil and add a splash of water to the tray
- Rest for 30 mins, loosely covered with foil
- Meanwhile, put the Jersey Royals in a roasting tray with the unpeeled garlic, drizzle with 1 tbsp of the oil and season with black pepper
- Roast for 25-30 mins, until golden
- Squeeze the garlic out of its skin and stir through the potatoes
- Toss the asparagus in the rest of the oil and fry or griddle until tender
- Pour the pan juices over the chicken and potatoes, and serve with the asparagus on the side
- Add slices of lemon and orange, if you like
