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Orange and Rosemary Roast Chicken

Orange & Herb Chicken
Preparation time: 30 minutes

Cooking time:1 hour and 30 minutes

Ingredients (serves 4)
1 1.5kg field&flower whole chicken
1 orange
4 garlic cloves
2 TBSP of coconut oil
3 TBSP of rosemary
2 TBSP of thyme
1 TSP of paprika
2 TSP of salt

Sweet Potato Mash
6 sweet potatoes
50 ml of coconut milk/almond milk or organic milk
A large pinch of sea salt
A small pinch of paprika


1.Set Oven to 200ºC. Rinse chicken and pat dry with a kitchen towel.Cut orange into quarters and place into chicken with garlic and 2 TBSP of rosemary.
2.Massage coconut oil into chicken.Place the rest of the herbs into a bowl and stir so evenly mixed.Rub the herbs onto the chicken making sure the whole bird is covered.Grind pepper on top (leave to marinate for a few hours in the fridge if you have time)
3.Roast for 1 hour and 20 minutes.While this is cooking, cut up your sweet potato, peel and cut them up roughly to bite size chunks.Steam them for 20-25 minutes until they are cooked through, (discard the water).
4.Place them in a food processor or blend with a hand blender.Add in the milk, salt and spice and blend until fully combined.Serve underneath the chicken on a large tray!

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