Lemon Marmalade Roasted Chicken



  • Whole Chicken
  • ½ cup of FruitLips Lemon Marmalade
  • 2 tbsp Dijon mustard
  • 1 tbsp Olive Oil
  • ½ inch Piece Ginger Grated
  • 3 Garlic Clove Crushed
  • Juice & zest of 1 Orange
  • Butter to place under Chicken skin
  • Salt & Black Pepper to taste


Preheat the oven to 180°C.

Place the Whole Chicken in a large oven proof dish.

Stuff butter underneath Chicken Skin

Combine all the ingredients and pour over the chicken.

Stuff Chicken with orange segments or orange halves

Bake for 45 – 60 minutes, basting every 15 minutes.

If the sauce is still runny, reduce in a pan and pour over the chicken before serving.

Serve with warm potato salad



  • Small Potatoes
  • Sliced Pickled Mini Cocktail Onions
  • Radishes
  • Sweet and Sour Cucumbers in Brine
  • Quail Eggs
  • Rocket


Heat a pot of boiling water and boil half the potatoes

Slice the remaining potatoes into slices and dress with Olive Oil

Season with salt and pepper and roast till golden brown

Potatoes are done boiling when they tender to knife

Scoop potatoes out the pot and place aside

Add quail eggs to boiling water and boil to preferred timing

Place quail eggs aside once done to cool, to allow for peeling

In the meantime, thinly slice radishes, cocktail onions and cucumbers

Slice boiled and cool potatoes and set aside

Peel quail eggs and slice in half

Begin assembling the salad

First place sliced boiled potatoes on your platter

Next layer your roasted potatoes

Add the radishes, cocktail onions and cucumbers

Top with quail eggs

Garnish with pickled onions and rocket

Season with salt and pepper just before serving