Season chicken inside and out with Chicken Spice. Push the orange shell quarters into the cavity of the chicken
and tie up the legs and wings.
Build a platform with the remaining two orange half shells in a roasting pan and position the chicken on top.
Scatter the onion wedges, butternut and garlic around the chicken. Season vegetables with Vegetable Spice.
Mix the Honey & Mustard Sauce with the Liquid Chicken Stock (undiluted), orange juice and zest. Spoon over
and around the chicken.
Roast open for 45 minutes, add ½ cup of hot water and cover chicken with wet baking paper. Return to oven
and roast for a further 30-45 minutes. Leave to rest for 10-15 minutes before carving into portions.
Serve with Ina’s Ready to Serve Roast Chicken Gravy, steamed fine green beans and some fluffy mashed potatoes.
Ina's Tip
The reason for leaving the skin on the butternut is to prevent it from disin-