Total cooking time: 40 minutes
Serves 8
Difficulty: Medium
2 x 800g (1lb 10z) chickens
100g (3½oz) butter, softened
2 cloves garlic, crushed
1 tablespoon finely grated orange rind
½ cup (60ml/2 fl oz) orange juice
1. Preheat the oven to hot 220°C (425°F/Gas 7). Using kitchen scissors, cut the chickens in half through the backbone and breastbone. Pat dry with paper towels and wipe the inside.
2. Combine the butter, garlic and orange rind and beat well. Gently loosen the skin of the chickens by sliding your fingers between the flesh and the skin. Push the orange butter under the skin as evenly as possible. Put the chickens in a ceramic dish and pour the orange juice over them. Cover and refrigerate for 3 hours, or preferably overnight.
3. Drain the chicken pieces well and arrange cut-side down on rasting racks inside two baking dishes. Pour 2 tablespoons of water into each baking dish..
4. Roast for 30-40 minutes, or until the chickens are golden brown. Cover with foil and allow to rest for 15 minutes. Cut into quarters to serve.
Nutrition per serving:
Protein 30g; Fat 15g; Carbohydrate 1g; Dietary Fibre 0g; Cholesterol 95mg; 990kJ (235kcal)
Note:
If you can, use freshly squeezed orange juice.
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