Recipe Method

Brine

1. In a large bowl, mix together the salt, sugar, orange juice and water.
2. Immerse the chicken completely in the brine and add the rosemary.
3. Refrigerate for 2-3 hours. 

Marinade

1. In a bowl mix together butter, garlic, orange zest, rosemary, salt, and pepper.
2. Remove the chicken from the brine and pat dry with kitchen towel.
3. Use your finger to separate the breast skin from the meat. Repeat with the thighs.
4. Spread half the butter mixture under the skin and the remainder all over the chicken

Roast

1. Preheat the oven to 200C.
2. Layer the orange slices at the bottom of a parchment lined baking tray.
3.  Add the onions, garlic halves and white wine, then place the chicken breast side up into the tray.
4. Turn the oven temp down to 180C and place the chicken in the oven.
5. Roast for +- 40 minutes and set aside to rest at room temperature for 15 minutes before serving.
6. Serve with vegetables of your choice and use the juices from the pan as gravy.