Chicken with garlic and orange - Nest in Normandy Dieppe

Chicken with garlic and orange

Ingredients: Yields 4 servings

From the butcher’s:
1 large free-range chicken

From the fresh produce market:
2 heads of garlic + 2 garlic cloves
2 sprigs of fresh rosemary
4 sage leaves
10 sprigs of fresh thyme
6 small shallots
5 oranges
A few small potatoes

From the grocery store:
60g honey

From your larder:
¼ tsp. ground cumin
¼ tsp. turmeric
¼ tsp. paprika
¼ tsp. ground coriander
½ tsp. ground black pepper
5 cl olive oil
salt, pepper

• Preheat the oven to 180°C.
• Peel and chop 2 garlic cloves. In a mortar, roughly mash the garlic with the rosemary, cumin, turmeric, paprika, ground coriander, 1 tsp. salt and the black pepper. Slowly add the olive oil, stirring all the time.
• Cut the garlic heads into rounds and peel the shallots. Rub the chicken with the garlic-spice mix. Place the whole chicken in a baking dish along with the garlic heads and shallots.
• Cut 1 orange into slices and place these around the chicken. Bake in a hot oven for 90 minutes.
• Heat the juice of 4 oranges with the honey. Do not boil. Add the sage, thyme and set aside.
• Spoon the orange sauce over the chicken and finish the cooking process for 10 minutes in the hot oven.
• Cut the chicken into pieces and serve with the sauce and small roasted potatoes.