Roasted Chicken with Orange Sauce

Master Rotisserie effortlessly with Haier's 10 Function Oven with Rotisserie. This roasted chicken with orange sauce will add that festive feel to any weekend meal!

Serves: 2

Time: 1 ½ hours


  • 2 tbs. extra virgin olive oil
  • 1 x 1.6 kg chicken
  • 1 bunch thyme
  • 1 kg kipfler potatoes, washed
  • Orange sauce
  • Zest, segments and juice 1 orange
  • ½ cup honey
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • ½ cup chicken stock
  • 1 star anise


Bring the chicken out of the fridge 1 hour before cooking and fill the cavity with thyme. Arrange potatoes on to a tray and drizzle with half the oil and a good pinch of salt.

Thread the chicken onto rotisserie skewer and use prongs to fasten. Drizzle some oil over chicken and season generously with salt.

Place the oven tray of potatoes on the bottom shelf.

Insert skewered chicken to the motor hole of the oven and start the fan grill rotisserie function. Cook for 60-70 minutes.

demonstration of inserting the skewer into the chicken and placing in the oven

While the chicken is cooking, make the orange glaze. Add all the ingredients to a small pot and bring to the boil. Turn down to medium heat and simmer for 12-15 minutes or until thick and glossy.

Rest meat for 30 minutes. Carve the chicken then pour the sauce on a large oval serving platter. Arrange the chicken pieces on the sauce and serve.

finished dish is plated

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