I’m into this phase of splaying chicken before roasting. I don’t know why I haven’t been doing this before but I feel as though it’s so much better for glazing as it exposes more skin. Glazing looks best with a sugary base and marmalade is great for that.
Prep time 15 mins
Cook time 60 mins
1 free-range whole chicken
60g olive oil
6 sprigs of parsley, chopped
Parsley leaves, for garnish
Preheat the oven to 180C.
Wash and pat dry the chicken. Then cut open the back so you can splay it out.
Mix the marmalade, butter, olive oil, and chopped parsley into a marinade. Rub all over the chicken, making sure to get some underneath some of the skin where you can (careful not to tear it!).
Place the chicken, breast side up in a roasting tray and roast in the oven, basting every 15-20 minutes.
After 40 minutes, turn the heat of the oven down to 170C and watch carefully as the skin can easily char completely so depending on your oven’s intensity, you may have to baste more frequently in the last 20 minutes.
Garnish with parsley leaves and serve with some salad or roast vegetables.