Ingredients 4 oranges، halved 2 x 1.5kg chickens، cleaned olive oil cooking spray 14 cup lemon juice 14cup olive oil 2 tablespoons medium dry sherry 1 tablespoon caster sugar 14 cup flat-leaf parsley leaves، to serve
Preheat oven to 180°C. Juice oranges. Set 34 cup of juice aside. Place orange skins into chicken cavities. Spray chickens with oil. Season with salt and pepper. Place onto a rack in a large roasting pan. Roast for 1 hour 10 minutes or until juices run clear when chicken thighs are pierced with a skewer. Cool to room temperature.
Remove skin and flesh from chickens. Discard skin and bones. Shred chicken.
Combine reserved orange juice، lemon juice، oil، sherry، sugar، and salt and pepper in a screw-top jar. Shake to combine.
Spoon pilaf (see related recipe) into serving bowls. Top with chicken. Drizzle with dressing. Season with salt and pepper. Sprinkle with parsley. Serve.