Chicken with Oranges

Instructions

• 1
  First, preheat the oven to 180–185 °C and prepare a roasting pan (25 cm × 35 cm) and aluminum foil.
• 2
  Pour 100 ml of water and 250 ml of orange juice into the roasting pan. Add sage, diced butter, and 3 tablespoons of honey. Finely grate the zest of both oranges and mix it with the other ingredients. Slice one peeled orange into 1 cm thick rounds and add it to the roasting pan.
• 3
  Wash the chicken, pat it dry, season with salt and pepper, and place it in the roasting pan. Carefully cover the entire roasting pan with aluminum foil. Then, place the roasting pan into the preheated oven at 180–185 °C for 60–65 minutes.
• 4
  After this time, increase the oven temperature to 195–200 °C, remove the aluminum foil from the roasting pan, and let the chicken roast for another 45–50 minutes. During roasting, continuously baste the chicken with the juices from the roasting pan.
• 5
  Once the chicken is roasted, pour the accumulated juices from the roasting pan into a smaller pot and reduce the amount of juice by approximately half over high heat (this will take about 10 minutes). Turn off the heat under the reduced sauce, pour it over the roasted chicken, and then serve.
• 6
  The more often you baste the chicken with the accumulated juices during roasting, the juicier and tastier the meat will be after baking. In the final stage of roasting, we recommend basting the meat at least every 10 minutes.