1 large Chicken
125 ml Chicken stock
250 ml freshly squeezed Orange juice
zest of 2 Oranges
3 cloves Garlic, crushed
1 Tbsp grated Ginger
2 Tbsp Seven Colours Grill SeasoningTM
Salt and freshly ground white pepper
4 Oranges, cut into wedges
Olive oil for tossing
½ tsp Ground ginger
2–3 Tbsp Brown sugar


Preheat the oven to 200 °C.
To the chicken stock, add the orange juice, orange zest, garlic and ginger, and mix. Pour this over and into the cavity of the chicken. Season the chicken with Seven Colours Grill SeasoningTM, salt and white pepper, and roast for 45 minutes.
Toss the orange wedges in olive oil, salt and pepper, and place in a baking tray. Sprinkle over a little ground ginger and brown sugar.
Remove the chicken from the oven and baste it with the juices, then transfer the chicken into the roasting tray of oranges for a further 45 minutes or until golden brown.