Whole Roast Chicken With Oranges, Lemons, Thyme & Garlic

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Reuben at Home

Reuben at Home

By Reuben Riffel

Published 2016

  • About

We eat a lot of roast chicken. I always get the drumsticks and thighs, Maryke likes the wings, and Latika and Max eat the white meat of the breast. We polish off the whole bird. The most basic roast chicken is when you season it with salt and pepper and it comes out of the oven with its skin all crispy and you serve it with potatoes and vegetables. There is nothing wrong with that. But here I roast the potatoes in the pan under the chicken so that they catch all the delicious juices, and I use thyme because it’s one of my favourite herbs. I also love how the orange gives a beautiful aroma to the dish; the orange oil permeates the crispy skin and it’s just beautiful.

Ingredients

    Method