Orange, Ginger and Honey Roast Chicken with Brussels Sprouts


  1. Preheat oven to 200°C (or 180°C fan-forced). Line 2 baking trays with baking paper.
  2. Cut the chicken into 8 pieces, discarding the backbone. Zest and juice 1 orange and cut the other into 8 wedges. Slice the onion. Finely grate the ginger and garlic. Finely shred the Brussels sprouts.
  3. Place chicken and wedges in a large mixing bowl and combine with 2 tablespoons of olive oil, orange zest, juice, ginger, garlic and soy sauce. Season with salt and black pepper. Mix well until chicken is coated.
  4. Place the orange wedges on 1 baking tray and reserve. Place the chicken on the other baking tray and cook in the oven for 35-40 minutes, basting with cooking juices once or twice during cooking, or until golden and cooked. Add the tray of orange wedges to the oven for the final 10 minutes of cooking.
  5. Meanwhile, add the macaroni to a large saucepan of boiling, salted water and cook for 6-7 minutes or until tender. Drain, reserving 30ml of the pasta water and set the water aside. Return pasta to saucepan to keep warm.
  6. Heat a large frying pan over high heat. Add the butter and 2 tablespoons of oil and cook the onion and sprouts, stirring, for 3-4 minutes or until onion is soft and sprouts tender and slightly golden.
  7. Add reserved pasta water to macaroni and fold in the cooked onion and sprouts. Season to taste with salt and black pepper. Serve with the chicken and orange wedges.

TIP: Garnish with fresh basil leaves.