Orange Chicken

Rinse chicken thoroughly inside and outside and pat dry. Rub inside and out with salt and pepper.

Rinse oranges in hot water. Finely grate peel from 1 orange, halve, squeeze juice from one half and finely chop fruit. Peel the second orange, and finely chop fruit. Slice remaining orange. Peel garlic and chop finely. Mix orange pulp in a bowl with garlic and chopped rosemary. Fill chicken with orange pulp mixture. 

Melt butter and mix in a bowl with olive oil and orange zest. Brush chicken with orange zest mixture and place breast side down in an ovenproof dish. Cook for about 30 minutes in a preheated 200°C (approximately 400°F) oven. Baste chicken with roasting juices, turn chicken over and cook breast side up in the oven for 15 minutes.

Meanwhile, cook peas in a pot of boiling salted water for about 5 minutes. Drain, add butter, stir and season with salt and pepper.