By Ina Paarman
I served this at a dinner party and had rave reviews!
You will need:
2 oranges
1 large fresh chicken
Ina Paarman's Chicken Spice
2 large onions, cut into 8 wedges
4 cups (± 1 medium size) butternut, unpeeled and cubed 3cm x 3cm
6 cloves garlic, cut in half lengthways
1 t (5 ml) Ina Paarman's Vegetable Spice
1 x 200 g Ina Paarman's Honey & Mustard
Coat & Cook Sauce
1 x 25 g Ina Paarman's Liquid Chicken Stock
Method
Adjust oven rack to one slot below the middle position. Preheat oven to 180°C. Zest
the oranges, cut in half and squeeze out the
juice - reserve squeezed out juice and shells.
Cut two half shells into quarters and leave
the other two halves.