Paprika Garlic Butter Chicken with Orange

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11 Ingredients

Number of servings

6

1 head garlic
60grams unsalted butter, softened slightly
1tablespoons Woolworths smoked paprika
1.80kilograms Macro whole chicken
2 small fennel
2 red onions, cut into thin wedges
2 small oranges, sliced
1/2 punnet thyme, sprigs picked
2tablespoons extra virgin olive oil
1 bunch 1 bunch broccolini, halved lengthways, halved lengthways
1 cup cherries, pitted

Description

Savour the festive flavours of Christmas with this tantalising paprika and garlic butter chicken with orange. This deliciously juicy dish is easy to prepare and guaranteed to impress your guests.

Prep tip:

Rubbing butter all over the chicken prevents it from becoming dry and also helps make it golden brown. Adding oil to the baking dish helps prevent the butter from burning.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Cut garlic in half crossways. Remove 2 cloves. Crush cloves and place in a bowl. Add butter and paprika. Mix well. Place chicken, breast-side down, on a cutting board. Using chicken scissors, cut up each side of backbone.

Step 2 of 4

Turn chicken, breast-side up, to sit on board. Using scissors, cut between thigh joint to remove thigh and legs, then cut between joint at leg and thigh to separate. Cut breast bone in half, then cut wing and breast to separate and create 2 pieces. You should now have 8 pieces in total.

Step 3 of 4

Cut fennel lengthwise into thick slices. Using hands, rub butter mixture all over chicken pieces. Place fennel, onion, remaining garlic and orange in a large roasting pan. Arrange chicken and half of the thyme over the top. Drizzle with oil. Roast for 45 minutes, turning occasionally, or until vegetables are almost tender and chicken almost cooked.

Step 4 of 4

Add broccolini and cherries to pan. Roast for a further 5-10 minutes or until chicken is golden brown and broccolini just tender. Serve sprinkled with remaining thyme.