Roast chicken with orange & ginger & new potatoes
A simple and delicious tray of roasted chicken with orange, ginger, and new potatoes.
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Ingredients
Chicken:
- 1 large free-range chicken cut into 8 pieces (or just use a mix of 8 large chicken pieces)
- 250 ml freshly squeezed orange juice
- Finely grated zest from 2 oranges
- 4 garlic cloves crushed
- 3 cm piece ginger finely grated (1 Tbsp)
- 125 ml / half a cup chicken stock
- 1 orange cut into 8 wedges
- 500 gms baby potatoes
- 4 thyme stalks
- Salt & pepper
Additional roasted oranges (optional)
- 2 oranges cut into wedges
- olive oil
- a pinch of ground ginger
- 2 – 3 Tbsp brown sugar
- salt and freshly ground white pepper
Instructions
- Preheat the oven to 200C / 400F
- Joint your chicken and place it in a large oven roasting tray with the skin side up. Place the new potatoes in amongst the chicken pieces and arrange the wedges of oranges and thyme stalks to fit in between. Season the bird well with salt and white pepper.
- Make the stock and then add the orange juice, zest, garlic, and ginger, and mix. Pour this over the chicken and potatoes.
- If you are making additional orange wedges to roast alongside this chicken, toss the orange wedges in olive oil, season with salt and pepper, and place in a single layer on a baking tray. Sprinkle over a little ground ginger and brown sugar.
- Roast the chicken uncovered for an hour – to an hour and 10 minutes until it's golden. If you are roasting the additional orange wedges, do so within 45 minutes of the cooking time then remove them and set them aside to serve with the chicken.
- Place the chicken and potatoes on a serving platter and then strain out all the pan liquid and drizzle this over the chicken and serve any excess on the side. Good crusty bread is great to dip into the sauce.