Ingredients
Method
1.Preheat oven to 180°C. Place vegetables in a roasting pan, toss through oil.
2.Squeeze the orange juice into a bowl. Place the squeezed halves of orange into the cavity of the chicken.
3.Tie the chicken legs together and tuck under the wing tips.
4.Add mustard and thyme to the orange juice; whisk together and pour onto the chicken. Roast for 90 minutes, basting once or twice.
5.Rest for 10 minutes. Serve the chicken with the pan roasted vegetables and some steamed green vegetables or a salad.
