Este frango assado com laranja é a prova de que não são precisos muitos ingredientes para criar uma refeição memorável. A marinada simples, que combina a acidez da laranja, o sabor umami do molho de soja e a doçura do vinagre balsâmico, resulta num frango incrivelmente suculento e numa pele dourada e caramelizada. É o prato principal perfeito para um almoço de domingo em família, servido simplesmente com arroz basmati para absorver o delicioso molho.

Ingredientes

  • 1 frango
  • 1 dente de alho
  • 2 c.s. de molho de soja
  • sumo de 1 laranja
  • 2 c.s. de vinagre balsâmico
  • pimenta q.b.
  • azeite q.b.

Preparação

  1. Marine o frango com algumas horas de antecedência.
  2. Coloque-o inteiro com todos os ingredientes e guarde no frigorífico.
  3. Regue com um fio de azeite e coloque numa assadeira.
  4. Leve a assar a forno pré-aquecido a 200ºC durante 50 minutos.
  5. Uns 10 minutos antes de desligar o calor, corte 2 rodelas de laranja e coloque-as sobre o peito do frango.
  6. Leve ao forno tempo restante.
  7. Retire e deixe repousar 10 minutos antes de trinchar.
  8. Sirva com arroz basmati.

Ready for a roast with a zesty, savoury twist? The English recipe is waiting for you below.

Orange Roast Chicken

This orange roast chicken is a brilliant example of how a few simple ingredients can create a dish packed with flavour. The magic lies in the marinade—a beautiful blend of tangy orange, sweet balsamic vinegar, and savoury soy sauce. This combination not only infuses the meat with flavour but also helps to create a wonderfully sticky, caramelised skin as it roasts.

The key to a succulent result is allowing the chicken to marinate for at least a few hours, or even overnight, to let the flavours penetrate deeply. While the chicken is roasting, don’t be afraid to baste it with the pan juices every 15-20 minutes. This will keep the meat moist and help the skin become even more golden and delicious. For a slight variation, you could add a few sprigs of thyme or a star anise to the marinade for a warmer, more aromatic flavour.

The final dish is impressive enough for a special occasion, yet simple enough for a weekend family meal. Remember to let the chicken rest after it comes out of the oven; this crucial step allows the juices to redistribute, ensuring every slice is perfectly tender. The remaining pan juices make for a fantastic, effortless gravy to spoon over the carved chicken and fluffy rice.

Ingredients

  • 1 whole chicken
  • 1 clove of garlic, minced
  • 2 tbsp soy sauce
  • Juice of 1 orange, plus 1 orange for slicing
  • 2 tbsp balsamic vinegar
  • Freshly ground black pepper
  • A drizzle of olive oil

Method

  1. Prepare the marinade a few hours in advance. In a bowl or dish large enough to hold the chicken, combine the minced garlic, soy sauce, orange juice, balsamic vinegar, and a good grinding of black pepper. Place the whole chicken in the dish and turn it to coat completely in the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.
  2. Preheat your oven to 200°C (180°C Fan / 400°F / Gas Mark 6).
  3. Place the marinated chicken in a roasting tin, pour over any remaining marinade from the dish, and drizzle with a little olive oil.
  4. Roast for approximately 50 minutes, or until cooked through and the juices run clear when the thickest part of the thigh is pierced.
  5. About 10 minutes before the end of the cooking time, cut two slices from the second orange and place them over the chicken breast. Return to the oven for the remaining time.
  6. Remove the chicken from the oven and let it rest in a warm place for at least 10 minutes before carving.
  7. Serve with basmati rice, drizzling over the delicious pan juices.