Roast Chicken with Orange and Spices

Our friend from Singapore cooked dinner this evening. Delicious.

The chicken was marinating for six hours in orange juice and zest, with a mix of salt, pepper, cardamom, cloves, turmeric and garlic.

She prepared potatoes, carrots and parsnips and laid them on the bottom of a deep roasting tin. The chicken was placed on a rack above the vegetables.

Everything roasted together for one hour at 200C, with the juices of the chicken falling onto the veg.

Thank you Ch.

(So chilly this evening, we had to put the heating on. Hoping it will warm up tomorrow.)