- 3 cloves of garlic
- 4 tbsp dairy butter
- 2 oranges
- 1 tsp fresh thyme
- 1-2 kg (2,2 lb – 4,41 lb) chicken
- 2 red bulb onions
- salt – to taste
- fresh ground pepper – to taste
Peel garlic, grate it and rub it with 1 tsp of salt. Add grated orange zest, dairy butter and chopped thyme. Stir everything carefully.
Rinse chicken and pat dry with paper towels. Gently lift skin on chicken and evenly spread the seasoning mixture. Rub the outside with salt and pepper. Stuff the chicken with orange quarters, the chopped red onions and thyme twigs.
Cover a baking sheet with foil and grease it with butter. Place the chicken breast side down and tie legs together. Then put the orange and the onion around the meat. Cover everything with foil.
Preheat oven to 230°C (446°F). Bake the chicken for 30 minutes. After grease it with the remaining seasoning mixture and cook 15 minutes more until the chicken skin is deep golden brown. Take out the orange and onion. Bake the meat till you see a translucent liquid. Let the dish cool 10 minutes before carving. Slice the chicken into portions and serve with the baked orange and onion.
Enjoy your meal!