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🍽️ Roast Chicken with Orange and Pepper Vegetables

643 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,4 kg)
• salt
• pepper (from the mill)
• 4 untreated oranges
• 50 g melted butter
• 500 g savoy cabbage
• 2 red bell peppers
• vegetable oil (for the roasting pan)
• 250 ml poultry broth
• 5 fresh bay leaves
• 3 sprigs thyme
• 2 sprigs parsley
• 2 tbsp honey
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan assistance.
2. 2. Rinse the chicken under running water.
3. 3. Pat the chicken completely dry with a kitchen towel.
4. 4. Season the inside of the chicken with salt and pepper.
5. 5. Wash two oranges thoroughly under hot water and dry them.
6. 6. Cut the oranges into wedges.
7. 7. Fill about half of the orange wedges into the cavity of the chicken.
8. 8. Secure the opening of the chicken with toothpicks.
9. 9. Season the outside of the chicken with salt and pepper.
10. 10. Brush the outside of the chicken with some butter.
11. 11. Place the chicken breast-side down on the oven rack.
12. 12. Place a drip tray under the oven rack.
13. 13. Roast the chicken in the oven for about 30 minutes.
14. 14. Brush the chicken with the remaining butter in between.
15. 15. Wash the savoy cabbage and remove the tough stems.
16. 16. Cut the savoy cabbage into strips.
17. 17. Juice the remaining oranges.
18. 18. Wash the bell peppers and halve them.
19. 19. Remove the seeds from the bell peppers.
20. 20. Cut the bell peppers into pieces.
21. 21. Place the savoy cabbage in an oiled casserole dish or roasting pan.
22. 22. Season the savoy cabbage with salt and pepper.
23. 23. Arrange the remaining orange wedges and pepper pieces on top of the cabbage.
24. 24. Pour the orange juice and some broth over the vegetables.
25. 25. Place the chicken breast-side up on top of the vegetables.
26. 26. Rinse the herbs and shake off excess water.
27. 27. Tie the herbs into a small bundle.
28. 28. Place the herb bundle in the pan.
29. 29. Finish roasting the chicken for another 35 to 40 minutes until golden brown.
30. 30. Baste the chicken with the sauce in between.
31. 31. Add more broth if necessary.
32. 32. Melt the honey in a small saucepan.
33. 33. Stir the chopped parsley into the honey.
34. 34. Taste the dish before serving.
35. 35. Remove the herb bundle before serving.

Nutrition per serving

• kcal: 643
• Protein: 69 g · Fett/Fat: 26 g · Carbs: 29 g