Orange Chilli Jam Whole Chicken



  • Medium Sized Whole Chicken

  • 2 orange, zested and cut into quarters

  • 1/2 cup(s) Chef Shuby's Chilli Jam

  • 4 Irish Potatoes, cut into cubes

  • Bunch of Fresh Rosemary

  • 2 Tbsp Soy Sauce Light

  • 3 garlic, chopped

  • 1/2 cup(s) chicken broth

  • 1 Tbsp Corn Starch

  • 1 Tbsp brown sugar

  • Salt & Black Pepper

  • Chef Stone's Secret Spice™️

  1. Preheat oven to 170°C.

  2. Season chicken inside and out with salt, black pepper and secret spice.

  3. Stuff potatoes, fresh rosemary and all but 2 of the orange quarters into cavity of chicken.

  4. Fold wings under chicken and tie legs together with butcher's twine.

  5. Whisk chili jam and soy sauce together and reserve 1/2 for the sauce.

  6. Rub 3-4 tablespoons of chilli jam-soy mixture under the skin of the chicken.

  7. Place breast side up in roasting pan and roast 50 minutes, basting 3-4 times. If chicken begins to darken too much, make a foil tent to place over it.

  8. In a small saucepan place  garlic and broth. Bring to a boil, then reduce to a simmer until reduced by half. 

  9. Squeeze orange juice from reserved oranges into a bowl with cornstarch and stir until smooth.

  10. Add to reduce stock along with reserved Chilli Jam-soy mixture and brown sugar. Cook until thickened.

  11. Remove chicken from oven and rest 15 minutes.

  12. Cut string and slice chicken accordingly.

  13. Serve with sauce.

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©2018 by Chef Stone