Vino Cotto and Citrus Roast Chicken
A roast makes a marvelous wintry night dinner, with most of the work done in the oven. Gather the family around for this delicious chicken roast.
This marinade can also be used on a butterflied leg of lamb and seared on a BBQ grill for a wonderful smoky flavour.
1 x 1.5kg whole chicken, butterflied – which reduces the cooking time, (or use a whole chicken but increase cooking time)
1 orange, finely grated zest
1 lime, finely grated zest
1 cup fresh orange juice
1 tbsp fresh lime juice
1/4 cup Vino Cotto
1/3 cup olive oil
4 cloves garlic, finely chopped
3 sprigs fresh thyme leaves, chopped
2 sprigs fresh oregano leaves, chopped
sea salt and freshly ground black pepper
Place all marinade ingredients in bowl or jar and mix well. Season to taste and set aside.
Prepare the chicken
Rinse the chicken including the cavity and dry thoroughly with paper towels.
To butterfly the chicken, place chicken breast side down and back bone side up. Use a sharp knife to cut down either side of the backbone. Discard the backbone. Turn the chicken over and firmly press down on the breastbone to break it. Pat it dry again with paper towels for a crisper skin result. (Or, ask your butcher to butterfly the chicken)
Place in a non-reactive large bowl or platter and pour marinade over the chicken. Massage the chicken with the marinade. Cover the bowl with plastic wrap and place in refrigerator for a few hours or overnight to allow flavours to develop.
Preheat oven to 200C degrees.
Place chicken in a lined roasting tray and roast for approx. 40 to 45 minutes, if using a butterflied chicken. Cooking time will be dependent on size of the chicken or until the chicken is golden brown and the skin is crisp, and a thermometer registers 75C degrees when inserted into the thickest part of the thigh and breast. (Alternatively, if the thigh meat pulls away easily from the bone and the juices run clear, then chicken should be cooked). After the first 25 minutes of roasting, baste the chicken with some of the pan juices.
Once chicken is cooked, remove from tray and cover with foil. Set aside to rest for 10minutes.
To make the gravy, spoon off the excess fat from the accumulated pan juices and discard. Pour juices into a saucepan. Simmer over a gentle heat until a thick jus forms, whisking constantly (approx. 10minutes). Strain and discard solids. Adjust seasoning to taste and keep warm.
To serve, carve the chicken into pieces and transfer to a platter.
Serve the chicken with warm gravy and roasted vegetables.