Step 1

Preheat oven to 200C. Pat chicken dry and season with salt. Place on wire rack set in a shallow roasting pan. Add 1 cup (250ml) water to pan, squeeze in orange juice, then add squeezed oranges, cut-side up, to rack. Roast for 20 minutes or until light golden. Combine butter, garlic and paprika. Remove chicken from oven and brush with butter mixture. Reduce oven to 160°C. Roast for a further 45 minutes or until cooked through. Rest, loosely covered with foil, for 10 minutes.

Step 2

Strain pan juices and transfer to a small saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until jus is thickened and reduced.

Step 3

Meanwhile, for the sproutkraut, heat oil in a frypan over medium heat. Cook onion for 3-4 minutes until softened. Add sugar and caraway seeds, and cook for 1-2 minutes until fragrant. Stir through the Brussels sprouts, vinegar, currants, 3 tsp salt and 1/3 cup (80ml) water, and cook for a further 5 minutes or until reduced. Stir through parsley and remove from heat.

Step 4

Drizzle chicken with jus and serve with sproutkraut.