1 whole chicken, brought to room temperature
1 head of garlic, cut in half horizontally
1 large onion, sliced
1 carrot, cut into rounds
1 tbsp chipotle in adobo sauce
3 sprigs of rosemary
3 strips of orange peel and then half the orange
2 cups of chicken stock
Salt and pepper
Preheat the oven to 180°C.
Place half of the garlic and a half of an orange in the cavity of the chicken. Season generously with salt and pepper.
Arrange the rest of the garlic, onion, carrot, chilli, rosemary and orange peel in a heavy based casserole pot that has a lid. Place the chicken on top of the vegetables and scatter knobs of butter over the top and add the stock.
Place on the stovetop and bring to the boil then place the lid on top and cook in the oven for 45 minutes.
Remove from the oven and preheat the grill element. Take the chicken out of the casserole pot and place in a baking dish, drizzle with a little olive oil then place under the grill so the skin become golden and crisps a little. Turn the tray a few times to ensure an even colour is achieved.
Place the casserole pan on the stovetop and bring the liquid to the boil to reduce by half. Discard the orange peel. Once the chicken is golden, rest for 15 minutes before carving and serving with the chicken juices and vegetables.