Orange Pekoe Roast Chicken

Beautiful food photography: a roast chicken accompanied by a savoury Orange Pekoe gravy. Recipe made using Tetley Orange Pekoe tea.

Elevate your roast chicken by incorporating our Orange Pekoe tea in a savoury rub and gravy.

Preparation time: 15 minutes
Cook time: 1 hour & 30 minutes
Total time: 1 hour & 45 minutes
Difficulty: Easy
Serves: 6

Ingredients

  • 1 navel orange
  • 6 cloves garlic, divided
  • 1 Orange Pekoe tea bag
  • 1 tbsp (15 mL) brown sugar
  • 1 tsp (5 mL) dried thyme leaves
  • 1 tsp (5 mL) each salt and freshly ground black pepper
  • 3 tbsp (45 mL) olive oil, divided
  • 1 - whole chicken, about 3 1/2 lb (1.75 kg)

Directions

  1. Preheat the oven to 375°F (190°F).
  2. Finely grate enough zest from the orange to measure 1 tbsp (15 mL). Set aside.
  3. Quarter the orange. Set aside.
  4. Mince 2 garlic cloves.
  5. Open the tea bag and place the leaves in a small bowl.
  6. Stir in the reserved orange zest and minced garlic, the brown sugar, thyme, pepper, and salt.
  7. Stir in 2 tbsp (30 mL) oil to form a paste.
  8. Rinse the chicken under cold running water and pat dry, inside and out.
  9. Starting from the neck, very carefully ease your fingers under the skin.
  10. Working on each side of the chicken, gently separate the skin from the breasts and thighs without breaking it.
  11. Carefully spread the rub mixture under the skin to cover as much of the meat as possible.
  12. Place the reserved orange quarters and remaining garlic cloves in the cavity of the chicken.
  13. Tie the legs together with kitchen twine; tuck the wings under the back.
  14. Place, breast side up on rack in a large roasting pan.
  15. Rub the remaining oil all over chicken.
  16. Roast for 1 1/2 hours or until an instant read thermometer inserted in the thigh registers 185°F (85°C).
  17. Transfer the chicken to a platter and tent with foil.
  18. Let it stand for 10 minutes before carving.

Tips

Serve this dish with a delicious Orange Pekoe infused gravy

  1. Bring 2 cups (500 mL) sodium-reduced chicken broth to a boil and removed from heat. Add 1 Orange Pekoe tea bag and steep for 5 minutes.
  2. Set the roasting pan on the stovetop over medium heat.
  3. Once the drippings are bubbling, sprinkle 2 tbsp (30 mL) flour over the pan and whisk in the broth until smooth.
  4. Cook and stir until thickened. Strain (if desired).
  5. Stir in 1/4 cup (50 mL) fresh orange juice before serving.

Nutrition

Per serving (1/6th recipe without gravy): 360 calories, 24 g fat, 6 g saturated fat, 98 mg cholesterol, 481 mg sodium, 3 g carbohydrates, 0 g fibre, 2 g sugars, 31 g protein. Excellent source of niacin. Good source of vitamin B12 and zinc.