We perfected this citrus roasted chicken by cooking it in the roaster from the MasterChef Cookware range, available at Coles.
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Pat the chicken dry with paper towel. Combine the garlic, ginger, orange zest, orange juice, soy sauce, vinegar and oil in a large bowl. Add the chicken, breast-side down. Cover and place in the fridge, turning occasionally, for 4 hours or overnight to develop the flavours.
Preheat oven 200°C. Place a wire rack over a roasting pan. Drain chicken, reserving the marinade. Use kitchen string to tie the legs together. Place the chicken on the rack and roast for 20 mins. Reduce oven to 180°C and roast for a further 1 hour 40 mins or until the juices run clear when the thickest part of the thighs are pierced with a skewer. Transfer the chicken to a serving platter. Cover with foil and set aside for 15 mins to rest.
Meanwhile, place the reserved marinade and sugar in a saucepan and stir to combine. Bring to the boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 7 mins or until the mixture reduces by half and the sauce thickens slightly.
To make wombok salad, combine the wombok, spring onion, capsicum and carrot in a large bowl. Add the dressing and toss to combine.
Drizzle the chicken with reserved marinade. Serve with wombok salad.
Find me: Look for this Japanese-style dressing in the international aisle.
COOK. STORE. SAVE.
Check the crisper before you buy more salad ingredients. If you already have kale or iceberg lettuce, you can use either in place of the wombok. Coriander leaves are also great instead of spring onions.