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Make the most of your roast

Sticky orange chicken with Asian greens

Perfect for guests or enjoying a family dinner, this is one recipe that will have everyone scraping their plates.

4SERVES
15MIN PREP
135MIN COOK
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INGREDIENTS

  • 2kg Family Roast Chicken
  • 1⁄3 cup orange marmalade, warmed
  • 2 tablespoons orange juice
  • 3 tablespoons kecap manis
  • 2 clove garlics, crushed
  • 2 teaspoons finely grated ginger
  • 1 teaspoon five spice powder
  • 3 teaspoons sesame oil
  • 2 bok choy, chopped
  • 1 long fresh red chilli, finely chopped
  • 1- 2 teaspoons sesame seeds
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METHOD

  1. Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string.
  2. Place chicken in a large baking dish.
  3. Whisk marmalade, orange juice, 2 tablespoons of the kecap manis, half the garlic, the ginger and five spice in a bowl.
  4. Brush half the marmalade mixture over chicken. Cover loosely with foil and roast in oven for 1 hour 45 minutes.
  5. Remove foil and bake for a further 30 minutes, brushing occasionally with remaining marmalade mixture or until golden brown and cooked through (juices run clear when tested with a skewer). Remove from oven. Rest chicken for 5 minutes.
  6. Heat a wok over medium-high heat. Add sesame oil and swirl to coat. Add bok choy, chilli, remaining kecap manis and garlic.
  7. Stir-fry for 1 minute or until bok choy wilts. Season with salt. Serve chicken with chilli bok choy and scatter chicken with sesame seeds.
  • 2kg Family Roast Chicken
  • 1⁄3 cup orange marmalade, warmed
  • 2 tablespoons orange juice
  • 3 tablespoons kecap manis
  • 2 clove garlics, crushed
  • 2 teaspoons finely grated ginger
  • 1 teaspoon five spice powder
  • 3 teaspoons sesame oil
  • 2 bok choy, chopped
  • 1 long fresh red chilli, finely chopped
  • 1- 2 teaspoons sesame seeds
COPY TO CLIPBOARD
  1. Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string.
  2. Place chicken in a large baking dish.
  3. Whisk marmalade, orange juice, 2 tablespoons of the kecap manis, half the garlic, the ginger and five spice in a bowl.
  4. Brush half the marmalade mixture over chicken. Cover loosely with foil and roast in oven for 1 hour 45 minutes.
  5. Remove foil and bake for a further 30 minutes, brushing occasionally with remaining marmalade mixture or until golden brown and cooked through (juices run clear when tested with a skewer). Remove from oven. Rest chicken for 5 minutes.
  6. Heat a wok over medium-high heat. Add sesame oil and swirl to coat. Add bok choy, chilli, remaining kecap manis and garlic.
  7. Stir-fry for 1 minute or until bok choy wilts. Season with salt. Serve chicken with chilli bok choy and scatter chicken with sesame seeds.

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