Rosemary & Citrus Braised Cornfed Chicken (Entertaining) Recipe

Cook Time: 2 hours

Difficulty: Medium
Serves: 6


1 Whole Cornfed Chicken, with skin

1 ½ cup orange Juice and grated zest

1/2 cup lemon juice and grated zest

1 cup Grape juice

2 tablespoon cooking wine

2 tablespoon olive oil

Salt, as required

1 medium onion, coarsely chopped

4 garlic cloves, smashed

1/2 cup coarsely chopped rosemary

1/2 cup Honey

2 teaspoon mustard paste

2 teaspoons freshly ground black pepper

1/2 teaspoon crushed red pepper flakes



Preheat oven to 160°C. Place the whole Chicken in a large roasting pan.

Massage well with salt, black pepper and olive oil.

Boil grape juice, cooking wine, orange juice, lemon juice & 2 cups water in a saucepan for 5 minutes.

Pour this onto the same roasting pan as the chicken.

Cover the roasting pan with foil. Roast the chicken, occasionally basting with pan-juices.

Roast for approximately 1 hour or until the center of the chicken reaches 50°C. Check with an instant-read thermometer.

Meanwhile, sauté the shallots and rosemary in olive oil, until shallots are soft. Stir in the garlic and sauté. Add ½ cup orange juice. Bring to a simmer and cook further until reduced to 1/4th.

Cool & transfer this mixture to a food processor & blend. Add lemon & orange zest, mustard, honey, pepper, and salt and mix well.

Remove the chicken from oven and increase heat to 180°C.

Using a pastry brush, spread the citrus mixture over chicken evenly & properly.

Return the chicken to oven and bake for 15-20 minutes or until skin is golden brown & crisp.

Transfer Chicken to a large platter.

Rest for 30 mins before carving.

Skim fat from pan juices & serve alongside, with sautéed vegetables and roasted potatoes.

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