CURRY AND ORANGE ROASTED CORNFED CHICKEN WITH LEFT OVER VEGGIES

INGREDIENTS

1 x 1200 to 1700gm Game Farm cornfed chicken
¼ cup of orange marmalade
1 tablespoon canola oil
¼ cup curry powder
½ teaspoon salt
¼ teaspoon freshly ground pepper

METHOD

Combine marmalade, oil, curry powder, salt and pepper in a small bowl. Coat whole Cornfed Chicken and coat the washed inside cavity, leave in the fridge until 30 minutes before cooking, the longer you leave it the more the flavour will permeate the flesh. Preheat oven to 200°C. Place whole Chicken on an oven tray and in the oven for 10 minutes on 200 to seal, then turn temperature down to 180°C and cook for half an hour for every 500gms until golden brown and juice runs clear when piercing the leg. 45 minutes before ready to serve, place any veggies that are good for roasting in the pan, whatever you happen to have in your fridge.

To Serve: Cut into 8 pieces and serve with roasted veggies.

TIP

Serve with a cucumber minted yoghurt and quinoa salad for a healthy family meal or whatever left overs you have in the fridge.

If you are low on fruit and vegies, go to the pantry and see what you have, here are some suggestions that would be suitable:
– Cous Cous with frozen corn and peas
– Boiled fluffy white rice.
– Boiled Pearl Barley makes a fantastic change.