Citrus roasted chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the chicken, butterfly it by using a scissors to remove the back bone. Then open it like a book and crack the bird as though you're a chiropractor. This flattens the bird and makes it easier to roast//cook. Or you could also get your butcher to do this for u!

Step 2

Mix the salt, black pepper, olive oil, fennel seeds, and thyme together. Rub it all over the bird and let this marinate in your fridge for a few hours, or overnight.

Step 3

The next day, let your chicken sit at room temp for about half an hour. Pre-heat your oven to 200 degrees C.

Step 4

Arrange the onion slices, lemon and orange slices, garlic cloves, and thyme stalks in your baking tray. Plop your bird on top of all the veg and fruit. Pop the entire thing into the oven.

Step 5

About 30 minutes into cooking, pour some white wine into the baking tray, and let the bird continue cooking for another 10 minutes. A thermometer inserted into the thickest part of the thighs should register about 80C, if you can be bothered to do so. If not, just make sure the juices run clear and the thighs are fully cooked through!

Step 6

Let the bird rest, covered, for 20 minutes before carving into it.

Step 7

To serve, drizzle the pan sauce all over the chicken. Done!