Main courses, South African Flavours

  • 13 July, 2021

Rex Union oranges are one of South Africa’s Slow Food Presidium ingredients. Read all about it here. These oranges are not very sweet and therefore work well with the chicken. Once roasted though, the slices underneath the chicken will turn very sweet and are delicious served on the side. Enjoy with roasted sweet potatoes


+- 1.5kg Free range chicken
3 Rex Union oranges, zested, and juiced
300g Butter, room temperature
5g Flatleaf parsley, chopped
10g Tarragon, chopped
2 Rex Union oranges, skin and pith removed and sliced 5mm thick.
Salt to taste
Black pepper to taste


  • Place the orange juice in a small saucepan and reduce it by three quarters over a low heat, then cool down.
  • Mix the soft butter, reduced orange juice, zest, parsley, and tarragon together and reserve.
  • Prepare the chicken for roasting, but insert fingers between the flesh and skin to gently loosen the skin all around the chicken. Be careful not to tear the skin.
  • Stuff the orange and tarragon butter underneath the skin, followed by half of the orange slices.
  • Truss the chicken and season well.
  • Place the remaining orange slices in a roasting tray and place the chicken on top, cover with foil.
  • Roast the chicken in the oven at 180°C for 30minutes. Remove the foil to allow the chicken skin to brown and roast until cooked. You can baste the chicken with the pan juices to impart more flavor and to help with the browning process. (+-45minutes)

NOTE: Cooking times will vary according to your oven as well as size of chicken. Cook the chicken so its core temperature reaches 75°C. Allow the chicken to rest for 10 minutes before carving.

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