Apple-Orange Drizzle Chicken Roast
by fariba Rajabi
I believe that the dinner should be pretty. It should look good. No matter what it is, I always make my best effort to present it in a nice way that it helps to create a warm and pleasing environment. Dinner time is when family members gather at a table to socialize. It is a time for laughter and fun. Therefore, having a nice food at the table, helps in lifting moods and bringing attentions back from work to dinner time. It is always exciting to see how “food” turns a good family dinner time into a great gourmet dinner time.
This chicken was a family dinner. It looks really good, yet it taste amazing. I share it with you here hoping that it helps in making your family dinner into a great time. Don’t forget to talk, chatter, and laugh. Last but not least, buy a cheap seasonal flower stem and put it right in the middle of your table to add a symbol of love and freshness to your table.
what you need for roast
1 large chicken
5 garlic cloves, minced
4 oranges, skinned and flesh separated and reserved
2 large apples, cut into cubes
Olive oil for rubbing and some extra for marinading orange and pear
1tbsp brown sugar
2 large onions, sliced thinly
What you need for the sauce
50 gr butter
2tbsp all-purpose flour
1/2cup white wine vinegar
pepper to taste
1 cup apple juice
1cup broth juice left in the roasting pan
How to make the roast
First preheat oven to 425F.
Rinse the chicken and pat dry with paper towel. It is best to remove the chicken few hours prior to roasting so the temperature reaches the room temperature.Grease the roasting pan with some olive oil and set aside.
In a medium bowl, mix sliced onions, oranges, pear cubes, brown sugar and two tablespoon olive soil. Mix well and spread the mix into the roasting pan. Make a nice bed for the chicken. Add few rosemary leaves if you like. It gives off a very nice flavour to both chicken and fruits. Massage the dry chicken with minced garlic, salt and pepper, and a touch of olive oil. Now, tight the chicken legs together with a cotton string. Attach the wings to body with toothpick. place the chicken over the fruit mixture and push it into the hot oven. Cook for 1 hour and half, and check the doneness with a thermameter. When you insert it to the deepest part of the chicken away from bone, it should read 160F (70C) for about 50-60 minutes throghout the cooking time. To get a very nice brown colour of our chicken, every 20 minutes, brush the surface of chicken with the liquid at the button of the pan.
Take the pan out of the oven. Slightly, tilt the pan to drain the liquid from the cavity into a medium saucepan. Transfer the chicken to a large platter and cover with foil to rest for 15 minutes.
Transfer the oranges and apples from the roasting pan into a small serving bowl and keep warm.
Degrease the pan with wine vinegar, broth juice and apple juice. Bring to boil over medium heat and reduce for 3 minutes. add sugar. Mix softened butter and flour and beat with a fork to make a soft mix. Add it to the liquid and whisk constantly to prevent lumps from forming. When the sauce reached the right consistency (like thin yogurt) remove from heat, and pour through a sieve into a small saucepan to remove any lumps or impurities. A quick tip for making the sauce is that as the sauce cools down it becomes thicker; so it is very important to make sure the sauce is thiner than what you actually want. When it cools down, it reaches the right thickness as you desire.
Serve chicken with warm roasted fruits and sauce. Style chicken with few rosemary stems.