Oven-Roasted Chicken with Apricot Orange Blossom jam Marinade & Herbs
Ingredients
- 1 whole chicken
- Juice of 2 lemons
- 1 tsp lemon zest
- Coarse salt
- Freshly ground black pepper
- 100g Callas Confiture Apricot-Orange Blossom
- Fresh rosemary
- Fresh lemon thyme
- A few fresh sage leaves
Preparation
- Preheat the oven to 180°C
- Place the chicken in an oven dish.
- Finely chop the rosemary, lemon thyme, and sage, and tuck them under the skin of the chicken. Season with black pepper and coarse salt.
- In a bowl, mix the lemon juice, lemon zest, and the Apricot-Orange Blossom confiture, and pour over the chicken.
- Cover the oven dish with aluminum foil pierced with holes to allow steam to escape, and bake for 40 minutes at 180°C.
Remove the foil, increase the temperature to 220°C, and bake for another 10 minutes. - Serve with rice and a watercress-fennel salad.
