This is such a delicious and simple meal to prepare. Orange adds a real sweetness to the chicken, as well as keeping it lovely and tender.
We served this with sweet potato, red onion and some steamed peas. The veggies taste great if cooked in the same pan as the chicken.
Cut a large sweet potato into wedges (no need to peel it) and then cut two peeled red onions in half. Coat with a little olive oil and place in the same tray as the chicken to cook at the same time, turning each time you baste the chicken.
When chicken is this simple to make, why not get into the habit of putting a roast on your meal plan on a regular basis? It makes some great leftovers, and you can also use the chicken bones to make a delicious stock the next day. 
Ingredients:
- 1 whole chicken (around 1.5-1.8kg)
- 1 orange
- 2 tsp olive oil
- 2 tsp minced ginger
- 2 sprigs rosemary, leaves finely chopped.
- Salt and pepper
Method:
- Heat your oven to 190C.
- Place your chicken into a roasting pan.
- In a small bowl, place the olive oil, ginger and rosemary.
- Cut the orange in half and squeeze the juice from each into the bowl.
- Use a zester to zest the orange and place this into the bowl too.
- Now place one half of the squeezed orange into the chicken cavity – both halves if you can fit them.
- Pour the oil mix over the chicken, ensuring it is well covered. Season well with salt and pepper.
- Bake the chicken uncovered for around 80-90 minutes, depending on the weight.
- Baste the chicken 3 times during the cooking process, and turn over the veggies if you are cooking them at the same time.
- The chicken will go golden on top and the zest will blacken. This is normal and really adds to the flavour.
- To check to see if the chicken is done, stick a sharp knife in between one of the legs and the body. The juices should run clear. If there is any pink in the juice, throw it back into the oven for another 10 minutes and check again.
Calories per 200g serve of chicken meat: 370.
