Tangy Roast Chicken

I would say that the Tangy Roast Chicken is a twist to a normal roasted chicken whatever way you have marinated. it.  The orange and lemon juice added takes the roasted chicken to another level. So there is tangy, salty, natural sweetness, peppery and herb taste all in one dish.


Ingredients

• 1 chicken (about 2 kg)
• Marinade:
• 1 tbsp cooking oil/butter
• 1 tbsp dark soy sauce
• 1 tbsp salt
• 1 tbsp white pepper powder
• 6 cloves garlic, minced
• 1 tbsp rosemary
• 2 oranges - 1 for juice and 1 for decor (may add more for juice) 
• 1 lemon (may add more)

Method

• Wash & let the water run off from the chicken.

• Use a skewer to poke as many holes as possible all over the chicken.

• Place chicken on roasting pan & rub it with cooking oil/butter, dark soy sauce, salt, pepper & minced garlic.

• Sprinkle rosemary on the chicken.

• Let the chicken sit in the fridge for at least 2 hrs. (But I like to keep it overnight to ensure that the chicken is well marinated.)

• Roast chicken for 1 hr at 200 degree C, turning midway.

• Slice 1 orange thinly.

• Squeeze out the juice of 1 orange (or more) & 1 lemon (or more).

• When chicken is done, place it onto casserole. Arrange orange slices around chicken.

• Pour orange & lemon juice over it.

• Carve the chicken just before serving.