3 April 2011

Orange and Pomegranate Roast Chicken

A treat midweek as I fancied a crazy roast...

Recipe for a small chicken:


100g pomegranate seeds
3 tbsps hazelnut oil
1 large orange
Jar of sun dried tomatoes
Seasonal greens


Preheat oven 200°C.
In a small blender put the pomegranate and one tbsp of hazelnut oil, blend until a paste.
With the other two tablespoons of hazelnut oil, pour on the chicken.
Slice the orange in half and squeeze one half all over the chicken.
Place the slices in the cavity and around the dish.
This goes straight in the oven, and should take one hour.

Meanwhile in the final 20 minutes, prepare your vegetables, and stir through some sun dried tomatoes.