Ginger beer chicken with orange and fennel salad
This roast ginger beer glazed chicken is guaranteed to be your new summer favourite. The sweet and sticky glaze coats this chicken with mountains of flavour and pairs perfectly with our crisp and colourful orange and fennel salad. Your friends and whānau will be rushing back for seconds!
- 500ml ginger beer
- 1 tbsp Pams Brown Sugar
- 1/4 cup apple cider vinegar
- 1 whole chicken
- 2 oranges, peeled
- 1/2 red onion, thinly sliced
- 2 fennel bulbs, thinly sliced
- 2 cups fresh rocket
- 2 tbsp Pams Olive Oil
- 1 tbsp Pams Wholegrain Mustard
- Preheat your oven to 190 ̊C. Place a saucepan over a low to medium heat, and combine the ginger beer, brown sugar and vinegar. Cook while stirring for 20-30 minutes, or until the mixture has reduced and become sticky.
- Butterfly the chicken by cutting out the backbone using kitchen scissors. Turn the chicken over, tuck the legs so the drums are facing inwards, then tuck the wing tips behind the wing. Press down firmly onto the breastbone to flatten.
- Lay the butterflied chicken into a roasting tray, then score 2-3 cuts into both legs and breasts. Brush the entire surface of the chicken with the ginger beer glaze, then season with salt and pepper.
- Place the chicken into the oven and cook for 45-60 minutes, or until the juices run clear when tested. After each 15-minute increment, brush the chicken with additional ginger beer glaze.
- To prepare the salad, cut the orange into segments and place any juice that leeches from the oranges (squeeze from the remaining flesh) into a small jug or bowl. Arrange the segments, sliced red onion, fennel and rocket onto a platter.
- To make the dressing, combine the reserved orange juice, olive oil and mustard. Season with salt and pepper and stir well to combine.
- Dress the salad with dressing just before serving, then enjoy alongside the cooked chicken.
A bit fancy
Serve with a side of perfectly roasted smashed baby potatoes or a delicious potato salad.
If you’re not one to de-bone a chicken, you can save time by roasting it whole.