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
1. Preheat the oven to 180°C
2. Place the chicken in an oven dish.
3. Finely chop the rosemary, lemon thyme, and sage, and tuck them under the skin of the chicken. Season with black pepper and coarse salt.
4. In a bowl, mix the lemon juice, lemon zest, and the Apricot-Orange Blossom confiture, and pour over the chicken.
5. 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.
