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Citrus Chicken


1 Whole chicken (my chicken is 1.5kg), zest and juice of 4 oranges, zest and juice of 1 lemon, zest and juice of 1 lime, 1 small onion finely diced, 1 tsp of honey, 2 bay leaves, 1 tsp dried sage, 1 tsp Fehmalee’s Kitchen Base Seasoning, ½ grated ginger root, 2 cloves of garlic pureed, 1 tsp Fehmalee’s kitchen Island Seasoning, 1 tsp dried oregano, 1tbsp coconut oil melted, 1 tsp sesame seed oil, 1 glass of white wine.


Butterfly chicken (remove back bone and breast bone) and place in a deep glass baking dish. Add the orange, lemon and lime zest and juice, onion, honey, bay leaves, sage, base seasoning, ginger, garlic, island seasoning, oregano, coconut oil and wine. Massage meat with the marinade, cover with cling film and place in fridge overnight. Remove chicken from fridge and allow it to get to room temperature for at least 1 hour. Preheat oven to 190c get roasting tin with trivet ready and remove chicken from marinade removing any zest and herbs. Place chicken flat/winged (skin side up) on trivet add the sesame seed oil to chicken skin massaging to evenly distribute. Cover with foil and place on the middle shelf in the oven. Cook for 1 hour then remove foil and cook for a further 45-60 minutes or until meat juices runs clear. Cover chicken and allow it to rest for 10 minutes before chopping and serving. Then serve.


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