Citrus Roasted Chicken with Smoky Crème Fraîche
Oranges, lemons and herbs combine to elevate this roast chicken to delightful new heights. Served with a smoky crème fraiche-based sauce, it’s a perfect balance of bright, zesty flavours with rich, smoky depth.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 60 mL olive oil
- 3 cloves garlic, minced
- 2 tbsp white sugar
- 2 lemons
- 2 oranges
- 1 tbsp dried mixed herbs
- ½ tbsp smoked paprika
- 1 tsp onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 whole chicken, approx. 1.6 kg
- 1 large red onion, cut into wedges
For the Sauce
- 1 lemon
- 1 shallot
- 300 mL crème fraîche
- 1 tsp smoked paprika
How do I make it?
- Preheat oven to 200C.
- Juice one lemon and one orange and add juice to a bowl with olive oil, garlic, sugar, mixed herbs, paprika, onion powder, salt, and pepper. Whisk to combine.
- Cut remaining lemon and orange into thick slices.
- Add chicken to a baking tray and pour over olive oil mixture. Turn the chicken to coat all over, then arrange the sliced orange and lemon in the pan. Add onion to pan and roast uncovered for 40 minutes, then baste chicken with pan juices and return to the oven for a further 30 minutes, or until the chicken is cooked and the juices run clear. Set aside to rest for 10 minutes.
- While the chicken rests make the Sauce by grating the zest from the lemon into a bowl. Squeeze juice from the lemon into the bowl, then add in crème fraiche and paprika and whisk to combine.
- Add Sauce to a serving bowl and serve alongside the chicken.
