2 x 1.3kg free-range chickens, excess fat removed, patted dry with paper towel
Finely grated zest and juice of 1 orange
Finely grated zest of 1 lemon
4 cloves garlic, crushed
2 Tbsp extra virgin olive oil
½ bunch thyme leaves, finely chopped
½ bunch tarragon, finely chopped
8 kalamata olives, pitted, finely chopped
Finely grated zest and juice of ½ orange
2 tsp wholegrain mustard or gluten-free mustard
2 tsp extra virgin olive oil
Put chickens in a large shallow dish. Combine orange zest and juice, lemon zest, garlic, oil, thyme, tarragon and olives in a small bowl. Pour over chickens and turn to coat. Cover and refrigerate for at least 6 hours, preferably overnight, to marinate.
2. Preheat oven to 200°C (fan-forced). Line a large roasting pan with baking paper. Put a wire rack in pan. Using your fingers, gently lift chicken skin around breast and push any remaining marinade mixture under skin. Tie legs together with kitchen string to secure. Put chickens on wire rack and spray with cooking spray.
3. Roast chickens for 50 minutes or until juices run clear when a skewer is inserted into the thickest part (around the leg).
4. Meanwhile, to make mustard dressing, put all ingredients in a small bowl and whisk to combine.
5. Serve chicken sliced and drizzled with dressing, removing skin before eating.
Nutrition Info PER SERVE 1309kJ, protein 48g, total fat 12.6g (sat. fat 3.2g), carbs 1g, fibre 1g, sodium 162mg. • Carb exchanges N/A. • GI estimate N/A. • Gluten-free option.