Ada's marinated roast chicken

    4 hours

    This is the kind of chicken that you can't stop eating because it is sooooo goood... and it's healthy too! Love it when that happens! You can have it with a green salad, basmati rice, steamed vegetables - anything you desire!


    Île-de-France, France
    1 person made this

    Serves: 4 

    • 1 medium-sized chicken, cut into eight pieces
    • 1 clove of garlic, finely chopped
    • 1 teaspoon finely grated fresh ginger
    • juice of 1 medium orange
    • 1 teaspoon of your favourite mustard (I use Maille Moutarde a l'Ancienne)
    • 1 teaspoon honey
    • 4 tablespoons extra virgin olive oil
    • 1 pinch dried sage
    • 1 pinch dried oregano
    • 1 pinch dried thyme
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:45min  ›  Extra time:3hr marinating  ›  Ready in:4hr 

    1. Skin, wash and pat dry pieces of chicken.
    2. Mix rest of ingredients well (except salt and pepper), place chicken and marinade in oven-proof dish and turn over chicken until it is coated in the marinade. Then season pieces of chicken (so you know how much salt and pepper goes on each piece).
    3. Cover in cling film and place in the fridge for at least 3 to 4 hours. Can leave overnight.
    4. Take chicken out of fridge to come to room temperature at least half an hour before placing in oven.
    5. Roast in pre-heated 200 C / Gas 6 oven for about 45 minutes, until cooked through but not dry. Enjoy! :-)


    I have also made this with mushrooms and/or diced vegetables (carrots, fennel, courgettes). Yum!

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    As I was cooking just for myself, I marinated a chicken breast and put it in the oven on some roughly chopped vegetables. It was gorgeous  -  20 Jan 2013