Ingredient:
3 oranges
A few parsley springs
1 head of garlic, separated into cloves
1.7-2 kg (3 ½-4 lb) chicken
Salt and black pepper
Pinch of cayenne pepper
15 g (1/2 oz) butter, softened
1 red pepper, halved, deseeded, and diced
90 ml (3 fl oz) orange juice
75 ml (2 ½ fl oz) brandy
Fresh basil, to garnish

Method:
Cut two of the oranges lengthways into quarters, leaving them unpeeled. Peel the remaining orange and separate into segments, removing the tough membranes.

Put the parsley, orange quarters, and half of the garlic cloves into the cavity of the chicken.

Weigh the chicken, and calculate the roasting time at 20 minutes per 500 g (1 lb) plus an extra 20 minutes.

Rub the chicken with salt and pepper, and the paprika, cayenne, and butter. Place the chicken, breast-side down, in a roasting tin. Add the red pepper and the remaining garlic cloves.

Roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for the calculated time, turning the chicken breast-side up halfway through cooking.

Check that the chicken is done, then remove it from the tin with the red pepper and garlic. Carve the chicken, and arrange on a warmed serving platter with the red pepper and garlic. Keep hot.

Spoon off all but 1 tbsp fat from the roasting tin, leaving behind the cooking juice. Add the orange juice and brandy and boil on the hob until reduced. Add the orange segments and heat through.

Spoon the orange segments and sauce over the chicken, sprinkle with the basil, and serve at once.