Butterflied Chicken with Citrus & Rosemary Basting
Sweet oranges, marmalade and fresh rosemary make an addictive basting for this sticky braaied chicken. By butterflying the bird, it is easily and evenly cooked over the coals with the Le Creuset Alpine Skillet ensuring that no roasting liquids are lost.
Equipment
- 1 Saucepan
- 1 Le Creuset Alpine Skillet
- 1 Kettle braai or Weber
Ingredients
- 1 kg whole free-range chicken, cleaned
- 3 tbsp chunky orange marmalade 50ml
- 2 large oranges zested and juiced
- 25 ml Worcestershire sauce or dark soy sauce
- 3 garlic cloves finely chopped
- 3 sprigs fresh rosemary leaves finely chopped, plus extra sprigs for stuffing
- Sea salt and black pepper
- 1 large red onion unpeeled and quartered
- 150 ml dry white wine or water
Instructions
- Add the marmalade, orange zest and juice, Worcestershire sauce, garlic and rosemary to a small saucepan and simmer over medium heat until reduced and sticky. Season with salt and pepper and set aside.
- Use a sharp knife or kitchen shears to butterfly the chicken by removing the backbone and flattening the bird breast-side up. Clean and dry the chicken with paper towel and brush the citrus glaze all over the underside of the bird.
- Arrange the orange slices over the base of the Le Creuset Alpine Skillet and place the chicken skin-side up on top of the fruit, tucking a few rosemary sprigs underneath the chicken. Use the rest of the citrus mixture to baste the chicken thoroughly. Tuck the red onion and any extra rosemary around the chicken and pour in the white wine or water.
- Cover the skillet with foil and place into a preheated 220°C kettle braai or Weber, removing the foil after the first 25 minutes.
- The chicken will be done once the skin is a golden brown and the juices from the thigh run clear (poke the chicken with a knife to make sure). Leave the chicken to rest for 10 minutes before carving and serve with the red onion and spoonfuls of the roasting liquid from the skillet.
Notes
*Cook's tip: Use Le Creuset’s silicone basting brush to baste the chicken with its own roasting liquid while it cooks, for a deliciously sticky skin.