I’ve adapted my hugely popular recipe for whole roasted chicken with ginger and orange to a tray roast rendition with new potatoes. This is the perfect one-pan weeknight winning dinner. The combination of the roast chicken pan juices, fresh orange juice, ginger, stock and thyme make a wonderful sauce for the chicken to cook in and poured over at the end. Roast a few extra oranges in another pan if space in the roasting pan is limited as these can be squeezed over the chicken.