Cass Morris of Fig and Salt cooked this delicious roast chicken with blood orange at our Colourful Conversations dinner. Her tip: If blood oranges are not in season use ordinary oranges. Enjoy it with a Brown Brothers Tarrango served chilled.
The Roast Chicken
1 organic free-range chicken
3 blood oranges
salt | pepper
2 red onions cut into quarters
1 bulb garlic smashed
1 handful fresh sage
A couple of hours before you start your food prep rub the inside and outside of the chicken with salt and pepper.
Preheat oven to 200 deg C.
Remove chicken from fridge and generously coat with olive oil. Pierce one of the blood oranges a few times and place in the chickens cavity with the some sage leaves and garlic bulb.
Place other oranges and onions in the baking tray, coat with olive oil, salt and pepper and place in oven for about one hour.