Chicken a l’orange: this recipe is taking us back to the 70s

Retro, yes, but this tangy chicken a l’orange is a great alternative to traditional roast chicken

Chicken a l’orange
(Image credit: GettyImages)

It feels very retro, but this chicken a l’orange is quickly becoming our favourite alternative to traditional roast chicken. And we think you should give it a go. Not only does it look the part on the table, cooked right, it’s oh-so succulent.

Roast chicken also has the benefit of being an easy roast to make – perfect when you’re hankering for a proper roast dinner, but want to ensure your time in the kitchen is as hassle-free as possible. But sometimes you want a different take on a classic, and the recipe we’re sharing is one with a distinctly 70s vibe. 

Like many things from the decade we definitely think its time has come again, and we reckon you’ll love this tangy dish as much as we do. We have the full recipe for you below, and you can check out our food hub for more recipe ideas and inspiration.

  • Special thanks to Aldi for sharing this recipe with us

Chicken à l’Orange

Aldi chicken à l’orange

(Image credit: Aldi)

Ingredients:

  • 1.5kg free range chicken
  • 1tbsp olive oil
  • 3 oranges
  • 300ml water
  • 2tbsp chicken gravy granules
  • 1kg pack Frozen Vegetable Medley
  • Salt and black pepper

Method:

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.

2. Place the chicken in a roasting dish

3. Rub the olive oil over the chicken.

4. Take two of the oranges, and zest and juice them. 

5. Sprinkle the zest over the chicken. Season the bird with salt and pepper.

6. Pour the orange juice plus 300ml water around the chicken.

7. Take the third orange, and cut into quarters. Place around the chicken. Cover the bird loosely with tin foil.

8. Place the chicken in the pre-heated oven for around 90 minutes, until it’s cooked through and the juices run clear. You can test this by inserting a knife into the thickest part of a leg and allowing the juices to run out. If they run clear, your chicken is cooked. If not, return it to the oven for a little while, and then test again.

9. For the sauce, remove the cooked chicken from the roasting dish, and discard the orange quarters. 

10. Whisk in the gravy granules to thicken the juices.

11. Serve along with Frozen Four Seasons Vegetable Medley, cooked as per pack instructions, and roast potatoes.

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