Prep time:

Cooking time: 1 hour 30 minutes

Total time:

Serves: 6

2 whole chickens (approx 1.5kg each) or you could use a mixture of thighs and legs

2 oranges sliced

300g mange tout (or peas)

15g fresh basil leaves

750g new potatoes, large ones halved

For the orange dressing:

3tbsp olive oil

juice and zest of one orange

1 chilli chopped

3tsp honey

3tbsp soy sauce

3 garlic cloves crushed

Who doesn’t love roast chicken? This one tray makes for a livelier Sunday roast. It takes 5 mins to prep and then the whole dish (minus the mange tout and basil) gets put in the oven for 90 minutes.

Stir in the mange tout (or peas if you prefer) at the end. The hot juices from the chicken will cook them through.

You can find more great recipes at Anna’s Family Kitchen.

  1. Line your roasting tray with baking parchment or greaseproof paper to stop the sauce burning on the bottom of the tray.
  2. Toss the potatoes in the tray with the olive oil.
  3. Add the chickens to the roasting tray and pour over the dressing making sure you spoon some inside the cavity of the chicken.
  4. Season the whole dish with salt and pepper.
  5. Place the orange slices around the chicken and roast at 180 degrees for 90 minutes. If using thighs and legs reduce the cooking time to 45 minutes.
  6. Stir in the mange tout – the hot juices will cook them. Sprinkle over the basil and serve.

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