How to make it

  • Put the chicken on a chopping board with the breast downward. Cut through the bottom part of the carcass using poultry shears, making sure not to cut right through to the breast bone below.
  • Rinse the chicken with cold water, drain, and place on a board with the skin side up. Pat dry with paper towel. Press the chicken flat, then cut off the leg ends.
  • If you thread two long wooden skewers through the chicken it will keep it flat in the oven.
  • Season the skin with salt and pepper.
  • Put all the ingredients, except the orange wedges in a glass dish. Mix, then add the chicken.
  • Cover and chill for 4 hours. Turn chicken several times.
  • To make the sauce, chop the tarragon, and mix with the sauce ingredients. Cover and chill.
  • Transfer the chicken and marinade to a roasting pan, open out the chicken and place skin side down. Tuck the orange wedges around the chicken and roast in a preheated oven 400 degrees for 25 minutes.
  • Turn the chicken over and roast for a further 20-20 minutes.
  • Baste until the chicken is browned and the juices run clear when the thickest part of the leg is pierced with a sharp knife.
  • Serve with the sauce.

Reviews & Comments 4

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    " It was excellent "
    invisiblechef ate it and said...
    This is sooo good! I also eat chicken twice a week- my husbands saying is ' I'm chicken tired of it" hehe. I'm sure he will love this one! The flavors are perfect.
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    " It was excellent "
    minitindel ate it and said...
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    " It was excellent "
    jovi_nutt ate it and said...
    Sounds delicious, I eat chicken every week! Will surely give this a try! Thanks
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  • rosemaryblue 10 years ago
    A great combination of flavors! Love this.
    Was this review helpful? Yes Flag

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