• 1serving
  • 150minutes
  • 1063calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1.8 to to 2.7kg) whole chicken

  2. 1 small orange

  3. salt and black pepper

  4. 5 potatoes, quartered

  5. 1 whole head garlic, cloves peeled but left whole

  6. 12 baby carrots

  7. 5 small white onions, peeled and quartered

  8. 1 tablespoon olive oil or as needed

  9. 1 cube chicken stock

  10. 250ml boiling water

  11. 1 (330ml) can lager

Instructions Jump to Ingredients ↑

  1. Preheat oven to 170 C / Gas 3.

  2. Poke holes all over the orange with a fork and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting tin or casserole dish and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots and onions all around the chicken and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken stock in the water and pour into the tin with the lager. Cover the tin.

  3. Bake in the preheated oven for 1 hour; uncover the tin, and baste the chicken with the juices in the tin. Return the tin to the oven, uncovered and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.

  4. Raise the oven heat to 230 C / Gas 8 and bake the chicken until the skin is golden brown, about 30 minutes. Remove the tin from the oven and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired and cover the chicken. Allow the chicken to stand about 10 minutes before serving with the vegetables.


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