- 1 whole large chicken, approx 1.7kg (ideally free-range / organic), all packaging removed
- 8 echalion shallots, peeled and cut in half
- 1 large red, orange & yellow pepper, seeds removed and each cut into 6
- 3 whole bulbs of garlic, cut through the middle
- 1 small bunch of fresh herbs such as thyme, rosemary and tarragon (alternatively use 1 tbsp dried mixed herbs)
- 1 orange, cut into 6 wedges
- 100ml Aspall Apple Cyder Vinegar
- 100ml chicken stock
- 2 tbsp honey
- 2 tbsp olive oil
- Salt & pepper
Slow Roasted Chicken with Garlic, Orange & Apple Cyder Vinegar
A recipe by Amelia Freer
Serves 4
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Prep time: 15 minutes
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Cooking time: 2 - 2.5hrs
I am not sure there is a more comforting dish than a slow-roasted chicken. It is so evocative coming in from chilly walks to the promise of a hearty meal that nourishes both body and soul. It is a little bit of food heaven for me, and I must cook one every week.
Anyway, I stumbled across the idea of a vinegar marinade and really wanted to give it a try. And my goodness does it work well! I almost always buy and cook a whole chicken as it tends to be that bit more cost-effective than buying individual portions, and I’ll always cook the carcass to make a golden chicken stock too. This really makes the best of it all and is now a firm family favourite.
TIP: I’d serve this with mixed steamed greens, crispy potatoes and the shallots and peppers with a little mustard and lots of the pan juices, which make their own easy gravy during cooking.
Anyway, I stumbled across the idea of a vinegar marinade and really wanted to give it a try. And my goodness does it work well! I almost always buy and cook a whole chicken as it tends to be that bit more cost-effective than buying individual portions, and I’ll always cook the carcass to make a golden chicken stock too. This really makes the best of it all and is now a firm family favourite.
TIP: I’d serve this with mixed steamed greens, crispy potatoes and the shallots and peppers with a little mustard and lots of the pan juices, which make their own easy gravy during cooking.
- 1 whole large chicken, approx 1.7kg (ideally free-range / organic), all packaging removed
- 8 echalion shallots, peeled and cut in half
- 1 large red, orange & yellow pepper, seeds removed and each cut into 6
- 3 whole bulbs of garlic, cut through the middle
- 1 small bunch of fresh herbs such as thyme, rosemary and tarragon (alternatively use 1 tbsp dried mixed herbs)
- 1 orange, cut into 6 wedges
- 100ml Aspall Apple Cyder Vinegar
- 100ml chicken stock
- 2 tbsp honey
- 2 tbsp olive oil
- Salt & pepper
- Pre-heat the oven to 140oC.
- Lay the shallots & peppers in a deep baking tray, add the herbs and then put the chicken on top.
- Nestle the garlic bulb halves and orange wedges next to the chicken.
- Next, mix together Aspall Apple Cyder Vinegar, chicken stock, honey and a good grind of pepper and generous pinch of salt in a small bowl, then pour over the chicken. Drizzle the olive oil over the chicken skin and season with more salt and pepper.
- Cook for 2 – 2.5 hours until the chicken is cooked through and the juices run clear with no hint of pink. Once cooked, cover the tray with foil and leave to rest for 15 minutes before serving.
ingredients
method
- Pre-heat the oven to 140oC.
- Lay the shallots & peppers in a deep baking tray, add the herbs and then put the chicken on top.
- Nestle the garlic bulb halves and orange wedges next to the chicken.
- Next, mix together Aspall Apple Cyder Vinegar, chicken stock, honey and a good grind of pepper and generous pinch of salt in a small bowl, then pour over the chicken. Drizzle the olive oil over the chicken skin and season with more salt and pepper.
- Cook for 2 – 2.5 hours until the chicken is cooked through and the juices run clear with no hint of pink. Once cooked, cover the tray with foil and leave to rest for 15 minutes before serving.
