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Roast Chicken With Orange and Peppers

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“Chicken with red bell pepper and garlic, flambeed with brandy and served with an orange sauce.”
1hr 50mins

Ingredients Nutrition


  1. Cut 2 of the oranges lengthwise into quarters, leaving them unpeeled. Peel the remaining orange and separate into segments, without the tough membranes.
  2. Put the parsely, orange quarters and half of the garlic cloves into the cavity of the chicken.
  3. Weigh the chicken and calculate the roasting time at 20 mins per 1lb plus an extra 20 minutes.
  4. 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 remaining garlic cloves.
  5. Roast in a preheated oven at 375F for the calculated time, turning the chicken breast side up half way through cooking.
  6. Check that the chicken is done then remove it from the tine with the red pepper and garlic. Carve the chicken and arrange on a warmed serving platter with the pepper and garlic. Keep hot.
  7. Spoon off all but 1 tbs of fat from the roasting tin, leaving behind the cooking juices. Add the orange juice and brandy and boil on the stovetop until reduced.
  8. Add the orange segments and heat through.
  9. Spoon the orange segments and sauce over the chicken, sprinkle with the basil and serve at once.

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