I love making Roast Chicken – it’s simple, delicious and the entire family loves it. I love that any leftovers can be used the next day for yummy chicken mayo sarmies. I remember waiting for Sunday roasts when I was a child – they seemed to take forever…. I could smell the delicious flavours cooking in the kitchen and it felt like hours before we could eat. I always thought that roast chicken took lots of preparation and hours to cook. I couldn’t be more wrong! It’s one of the quickest meals to prepare and once it is in the oven, you don’t have to do much else. I love adding root vegetables to roast along side the chicken with peas on the side to serve with the meal.
It has been raining for days in Johannesburg and on this overcast and wet day, I felt like making…. Roast Chicken. I usually lay the chicken on a bed of olive oil and fresh rosemary, stuff it with half a lemon, place garlic pieces under the skin and drizzle olive oil all over the chicken. And I encrust it with salt and black pepper. While I was looking for lemons in the veggie rack, I found 2 oranges that had been long forgotten, not fresh enough to eat, and I thought…. why waste them? I looked for a recipe which included orange juice as a glaze for roast chicken…. and I found a recipe on http://www.sweetpaulmag.com/food/soy-orange-glazed-chicken
What is great about this recipe is that many of the ingredients are included in our Pauli’s Tasty Tomali Relish – so I substituted the ginger, garlic and star aniseed by adding 4 tablespoons of our delicious Tomali Relish. This is how I changed the recipe up:
5 tablespoons Pauli’s Tasty Tomali Relish
1/2 cup of soy sauce
1/2 cup of freshly squeezed orange juice
1/4 cup of water
1 large chicken
Add the soy sauce, Pauli’s Tomali, orange juice and water to a saucepan; stir and bring to the boil. Let it simmer together for about 10 minutes. Place your chicken on a bed of fresh rosemary and olive oil in a roasting dish. Baste the chicken with the soy and Tomali glaze, using about 1/3 of the sauce. Keep the remaining glaze to baste the chicken later. Place in a pre-heated oven on 220° C. After 45 minutes, take the chicken out of the oven and baste it again with the glaze. Place it back in the oven for another 30 minutes. Use the remaining glaze one last time to baste the chicken, let it cook for another 10 minutes. Take the chicken out of the oven and let it rest for 10 minutes.
We served this dish with roasted butternut and sweet potato and a brown lentil and Swiss chard side dish. There were no leftovers for chicken mayo sandwiches…. everything was finished! The kids even had seconds of the delicious veggie dish. Enjoy!
Yours in Good Food,
Dianne @ Pauli’s Food Co