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Preparation Time: 30 minutes
Cooking time: 1 hour
Serves: 6
If served as six portions, provides 724 cals, 32.8g fat (of which 6.2g saturates), 6.3g sugar and 0.4g salt per portion.
Ingredients
- 1 large orange, juiced
- ¼ cup Dijon mustard
- ¼ cup olive oil
- 4 tsp dried Greek oregano
- Salt and freshly ground black pepper to taste
- 12 potatoes, peeled and cubed
- 5 cloves garlic, minced
- 1 whole chicken
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5.
2. Whisk orange juice, Dijon mustard, olive oil, Greek oregano, salt, and pepper together in a large bowl. Add potatoes and coat thoroughly with the mixture. Transfer potatoes to a large baking dish.
3. Stuff garlic cloves into the chicken underneath the skin. Place the chicken into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to the baking dish on top of the potatoes. Pour any remaining orange juice mixture over the chicken and potatoes.
4. Bake uncovered in the preheated oven until no longer pink at the bone and the juices run clear, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 74°C. Check every 30 minutes while roasting and add a bit of hot water if the potatoes seem too dry.
5. Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
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