Summary

Ingredients

• 1 chicken
• 2 orange (s)
• 1 tablespoon honey
• 1 tablespoon mustard, hotter
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ paprika powder
• 1 tablespoon stock, grained
• salt and pepper
• 0.5 ½ cup cream

For the filling:

• 1 orange (s)
• 1 apple

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Instructions

1. Preheat the oven to 220°C (428°F). Place a roasting pan with roughly 1 cup of water inside.
2. Halve the 2 oranges and squeeze the juice into a bowl. Mix the juice with the honey, mustard, curry powder, paprika powder, stock powder, salt, and pepper.
3. Wash and pat dry the chicken. Brush the sauce mixture over the inside and outside of the chicken. Stuff the cavity with the squeezed orange halves.
4. Reduce the oven temperature to 170°C (338°F). Place the chicken in the roasting pan.
5. Roast for 1 hour 30 minutes. Every 20 minutes, brush the chicken with the remaining sauce and pour a splash of hot water over it.
6. With 15 minutes remaining, pour any remaining sauce into the pan. Continue roasting until the chicken reaches 74°C (165°F) at the thickest part of the thigh. Remove from the oven and, if needed, stir a small amount of cream into the pan juices to thicken the gravy.