Orange Thyme Roasted Chicken

Orange Thyme Roasted Chicken

Orange Thyme Roasted Chicken

Created by New Zealand Chef Jimmy Boswell


  • 1 whole chicken NZ size 16 – 1.5kg (3.3lb)
  • 2 tbsp Brookfarm Macadamia Lime & Chilli infused oil
  • 2/3 cup fresh orange juice
  • 1 tablespoon honey or raw sugar
  • 6 sprigs fresh thyme, leaves removed
  • Zest and juice of one lemon
  • 1 cup chicken stock
  • 2 garlic cloves, finely chopped
  • salt and fresh ground pepper


  • Combine orange juice, zest, lemon juice, honey or sugar, thyme and 2 tbsp Brookfarm Macadamia Lime & Chilli infused oil in a pot and bring to a simmer for 3-4 minutes to combine ingredients. Let it cool and place in a large glass or ceramic dish. Add chicken and baste well. Cover with plastic wrap. Refrigerate for 4 hours or overnight, basting the chicken in the marinade occasionally.
  • Preheat oven to 200C (400F). Transfer chicken to a large roasting pan, lightly seasoning with salt and fresh ground pepper, reserve the marinade.
  • Roast for 20 minutes.
  • Drain excess fat. Add reserved marinade and stock. Reduce oven temperature to 180C (375F). Roast for a further 60 minutes or until chicken is cooked through. Transfer to a platter. Cover with foil to keep warm.
  • Pour pan juices into a pot and simmer over a medium heat to reduce by 1/3, skimming fat. Cover to keep warm.
  • Slice chicken and serve chicken with pan juices and your choice of vegetables.
Roasted Chicken
Roasted Chicken oil

Posted on

February 10, 2016

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