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Orange glazed chicken is so tender it melts in your mouth served with Roasted potatoes & pumpkin ,with the juices from the pan make’s a beautiful gravy just like your Nana made on the Sunday roasted.The pistachio stuffing just complements the chicken and gravy.
1 medium Chicken[1.5kg]
or  Spatchcock  4 whole size 4 or 5 chicken[bone]
5 to 8 medium potatoes peeled & cut
1 medium  sweet  potatoes peeled & cut
4 to 8 pumpkin peeled & cut
fresh greens of choice
freshly ground black pepper & salt
Olive oil
stuffing : 2 cups fresh breadcrumbs
85g pistachio nuts chopped
1 cup diced ham or bacon
1cup shallots cup
freshly ground pepper & salt
1 tablespoon butter
Glaze : 2 tablespoon brown sugar
1 tablespoon butter
1/2 cup orange juice & of 1 orange

• Preheat oven 180*C   ( 350*F )
• The stuffing: In a Deep pan saute the butter & home.Stir from time to time with a  Large Wooden Spoon when ham  or bacon is cooked take the pan off the heat add shallots allow to stand for ten minutes, add the fresh breadcrumbs add the nuts & black  pepper.The stuffing can stuffed the bird or roll in a log then wrap in foil cooked with the chicken

• The Glaze : Mix all ingredients together & bring to the boil over medium heat for 30 seconds allow to cool a little befor using  a brush the chicken or the spatchcock with the glaze in an oven to roast at the chicken 180*C cook to 1/2 hrs until cooked The spatchcock 225′c about 25 minutes, glazing again twice during cooking.
• Then roasted on baking tray Stoneware Rectangular Roaster, Blue the potatoes & pumpkin season the veges  with pepper & salt & smoked paprika & drills with the oil cooked on180′C until cooked.

TIP:With the cages add to good stockpot I make chicken stock for the soup.

• Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue

Tags: Chicken & Spachcock, main, roasted chicken, Spatchcock, stuffing

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