Honey Roast Chicken with Orange & Butternut – Ina Paarman

Ina Paarman's Honey Roast Chicken with Orange & Butternut

Ina Paarman’s Honey Roast Chicken with Orange & Butternut

Ina says she served this at a dinner party to rave reviews.  Her food is so good, I am sure she has rave reviews each time.

What you’ll need
2 oranges
1 large fresh chicken
Ina Paarman’s Chicken Spice
2 large onions, cut into 8 wedges
4 cups (± 1 medium size) butternut, unpeeled and cubed 3cm x 3cm
6 cloves garlic, cut in half lengthways
1 tsp (5 ml) Ina Paarman’s Vegetable Spice
1 x 200 g Ina Paarman’s Honey Mustard Coat & Cook Sauce
1 x 25 g Ina Paarman’s Liquid Chicken Stock

What you’ll do…
Adjust oven rack to one shelf below the middle.
Preheat oven to 180°C.
Zest the oranges, cut in half and squeeze out the juice – reserve squeezed out juice and shells. Cut two half shells into quarters and leave the other two halves.
Season chicken inside and out with Chicken Spice. Push the orange shell quarters into the cavity of the chicken and tie up the legs.

Prepared for Roasting

Prepared for Roasting

Build a platform with the remaining two orange half shells in a roasting pan and position the chicken on top. Scatter the onion wedges, butternut and garlic around the chicken. Season vegetables with Vegetable Spice.

Mix the Honey Mustard Sauce with the Liquid Chicken Stock (undiluted), orange juice and zest. Spoon over and around the chicken.

Roast open for ± 1½ hours. Remove from oven after 45 minutes, add ½ cup of hot water and cover with wet baking paper. Return to oven and roast for the remaining cooking time. Leave to rest for 10-15 minutes before carving into portions.

Serve with steamed fine green beans and some fluffy mashed potatoes.

Ina’s Tip
The reason for leaving the skin on the butternut is to prevent it from disintegrating.

Michael’s wine recommendation – CLICK HERE

Bellingham The Bernard Series Old Vine Chenin Blanc 2013

Bellingham The Bernard Series
Old Vine Chenin Blanc 2013

Ina Paarman

Ina Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

signature
March 25th, 2015|Categories: Recipes|Tags: , , |