Sweetened with oranges and heady with an aniseedy-lavender dried herb blend, this chicken dish is loaded with fabulous spring flavours. The herb mix makes a great gift. It uses all dried herbs and has a 3-4 month shelf life.

Ingredients

• 1 whole fresh chicken
• ¼ cup oil, olive is nice here
• 1 onion, peeled and thickly sliced
• 1 orange, thickly sliced (unpeeled)
• 6 cloves garlic, crushed but not peeled
• 2 tablespoons Provencale herb salt mix
• Provencale herb salt mix
• 2 tablespoons flaky salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1½ teaspoon dried basil
• 1 teaspoon dried lavendar
• ½ teaspoon fennel seeds

Method

1. Preheat the oven to 160°C and place the oven rack in the centre.
2. Using a pair of kitchen scissors or a sharp large cook’s knife, cut the back bone out of the chicken. Flatten the chicken out by pressing down on the breast bone and tuck the wings underneath.
3. Heat the oil in a lidded, oven proof frying pan and when hot cook the onion slices for about 5 minutes over a moderate heat until they begin to soften. Scatter the orange slices and garlic cloves over the top.
4. Sit the chicken on top and sprinkle the Provencale herb salt all over the chicken. Cover with a lid or foil.
5. Bake in the preheated oven for 1 hour. Remove the lid and continue cooking for a further 30 minutes or until the chicken is well browned, tender and cooked through to the bone.
6. Transfer the chicken to a plate and cover. Using a slotted spoon, lift out the onion, oranges and garlic and discard. Place the frying pan back onto direct heat and simmer gently for 5 minutes until reduced by one quarter. Use a shallow spoon to scoop off any fat that rises to the top.
7. Cut the chicken into chunky portions to serve with the reduced cooking juices. Accompany with seasonal vegetables, like roasted whole red peppers and asparagus.
8. Provencale herb salt mix
9. Rub all ingredients together for about 2 minutes or until you can smell the mixed aroma wafting up from the bowl. Keep the mix in an airtight container. Makes ¼ cup.

Cooks Tips

If you don\'t have a whole chicken use 5-6 leg and thigh joints and prepare them as above. Cooking time may be a little less, so keep an eye on the portions once you lift the lid.