Chicken with Oranges

INSTRUCTIONS

• 1
  First, preheat the oven to 180–185 °C and prepare a baking dish (25 cm × 35 cm) and aluminum foil.
• 2
  Pour 100 ml of water and 250 ml of orange juice into the baking dish. Add sage, diced butter, and 3 tablespoons of honey. Grate the zest of both oranges finely and mix it with the other ingredients. Slice one peeled orange into 1 cm thick rounds and add it to the baking dish.
• 3
  Wash, dry, salt, and pepper the chicken, then place it in the baking dish. Cover the entire dish carefully with aluminum foil. Then place the dish in the preheated oven at 180–185 °C for 60–65 minutes.
• 4
  After the time has elapsed, increase the oven temperature to 195–200 °C, remove the aluminum foil from the dish, and let the chicken bake for another 45–50 minutes. During baking, continuously baste the chicken with the juices from the dish.
• 5
  Once the chicken is done, pour the resulting juices from the baking dish into a smaller pot and reduce the amount of juice by about half over high heat (this will take approximately 10 minutes). Turn off the heat under the reduced juice, pour it over the roasted chicken, and then serve.

TIP

• 1
  The more often you baste the chicken with the resulting juices during baking, the juicier and tastier the meat will be after baking. In the final stage of baking, we recommend basting the meat at least every 10 minutes.