chicken roaster Roast chicken with orange and cumin seeded carrots




30 min.

cooking time

95 min.

"Roast chicken with orange" is a variation of the famous "Canard aux fruits" (duck with fruits), one of the big classics of French cuisine. Chinese cuisine also likes to combine it with spicy lemon chicken and poultry with citrus fruits. Four flavors combine to create a successful roast chicken in this recipe: the bitterness and acidity of the fruits, the sweetness of the honey and the hint of spice from the oyster sauce.
In contrast to Western-oriented dishes, where the sauce with alcohol, juice, vinegar and sugar is prepared separately, this grilled dish with honey and oyster sauce is coated with the sauce before it is decorated with orange slices. Then, a mixture of orange juice, ginger, rice vinegar and rice wine is poured over the chicken, all base ingredients of Chinese cuisine.

  • In addition to the combination of poultry and citrus fruits poultry, the dish also takes inspiration from North-African cuisine. Cumin is a spice that although also enjoyed in China with meat - such as lamb - here together with the carrots, creates the perfect companion for the orange chicken.
  • A tsp. of honey is gradually stirred with the oyster sauce and the rice vinegar into a marinade. Place the ready-to-cook and washed chicken in a bowl and rub the inside of the chicken with the black pepper. Then using a brush or your hands, carefully coat the inside and outside of the chicken with the marinade. Then leave the chicken to rest in the refrigerator for at least 30 minutes. In the meantime, peel the carrots, shallot, the white onions and the ginger. Chop the ginger into rough chunks, wash the carrots and slice roughly (0.5 cm) and cut the onions into rings. Then dice the shallot and set all aside.
  • Pre-heat the oven to 180 °C. Take the marinated chicken out of the refrigerator, use a brush to coat it thinly with oil and sprinkle it with fine salt. The chicken is then carefully moved onto the roaster and placed on the lower rack in the oven. During this time sauté down the small diced shallot with two tbsp. oil at medium heat in a pan and add the carrot slices. These should be seared as near to each other as possible and not overlap. Add the cumin seeds, salt and pepper and cook for two to three minutes. Then add 1 1/2 glasses of water and leave the vegetables to simmer without a lid for 30 minutes, stirring regularly until the water has evaporated.
  • Squeeze an orange and carefully wash the other two. Cut these unpeeled into 6 pieces. Stir the 1/3 glass of water with the orange juice, the rest of the honey, the rice wine and the chopped ginger until it is all thoroughly mixed together and then pour about 2/3 over the chicken on the roaster. Finally lay the onion rings and orange pieces around the chicken on the roaster and place it back in the oven for about an hour. Twenty minutes before the end of the cooking time add the prepared carrot and vegetables and pour the remaining orange juice mixture over the chicken. If necessary add an extra shot of water. When the chicken is golden brown and crispy, remove it from the oven and let it cool for 10 minutes. Serve with the orange slices, the onion rings and carrots with white rice and roasting juice.


1 free-range ready-to-cook chicken (1.7 kg)

3 organic oranges

1 ginger corm (thumb-size)

3 tbsp. oyster sauce

2 tbsp. runny honey

1/2 tsp. black pepper

1 tbsp. rice vinegar

3 tbsp. rice wine

1 white onion

300 g carrots

1 shallot

1 heaped tbsp. cumin seeds

Some oil

Some salt

Some water


Side dish:

White rice