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🍽️ Chicken with Orange Filling

543 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (ready for cooking)
• 3 untreated oranges
• 4 garlic cloves
• 6 rosemary sprigs
• 1 tbsp rosemary needle (finely chopped)
• 2 tbsp butter
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 400 g frozen peas
• 1 tbsp butter

Instructions

1. 1. Thoroughly wash the chicken inside and out.
2. 2. Pat the chicken dry with a kitchen towel.
3. 3. Rub the chicken inside and out with salt and pepper.
4. 4. Finely grate the zest of one orange.
5. 5. Cut this orange in half.
6. 6. Squeeze the juice from one orange half.
7. 7. Peel the second orange half and one additional whole orange.
8. 8. Finely chop the flesh of the peeled oranges.
9. 9. Peel a clove of garlic.
10. 10. Finely chop the garlic.
11. 11. Finely chop the rosemary needles.
12. 12. Mix the orange flesh with the garlic and rosemary.
13. 13. Stuff the mixture into the chicken.
14. 14. Securely close the chicken opening with toothpicks.
15. 15. Melt the butter in a pot.
16. 16. Mix the melted butter with the olive oil and orange zest.
17. 17. Brush the chicken all over with this butter mixture.
18. 18. Place the chicken breast-side down in a baking dish.
19. 19. Preheat the oven to 200 degrees Celsius.
20. 20. Roast the chicken for about 30 minutes.
21. 21. Drizzle the chicken with the orange juice while roasting.
22. 22. Turn the chicken so that the breast side is now facing up.
23. 23. Finish roasting the chicken for another 15 minutes.
24. 24. Bring a pot of water to a boil.
25. 25. Add salt to the boiling water.
26. 26. Cook the peas in the salted water for about 5 minutes.
27. 27. Drain the peas.
28. 28. Season the peas with salt and pepper.
29. 29. Stir the butter into the peas.
30. 30. Cut the remaining orange into halved slices.
31. 31. Arrange the chicken on a platter with the peas.
32. 32. Garnish the dish with the orange slices.

Nutrition per serving

• kcal: 543
• Protein: 68 g · Fett/Fat: 17 g · Carbs: 27 g