A beautiful, bronzed roast chicken, marinated in zhoug, orange juice and honey, with most delicious sweet, sticky dark juices.
Marinade (mix all together):
3 tablespoons @belazu_co zhoug paste
2 tablespoons olive oil
2 tablespoons runny honey (I used @beehype_honey)
Juice from 1 large orange
Juice from 1/2 lemon
2 sliced oranges (skin on)
Large pinch of sea salt flakes
Pour the marinade over the chicken, add the orange slices, swish it all around, then leave in the fridge for a few hours (ideally overnight).
Roast according to the instructions, basting occasionally. I stuff mine with an onion the other half of the lemon.
Add a tablespoon of zhoug to some Greek yoghurt, to accompany the chicken.
Eat with caramelised orange slices and the juices from the chicken.