Roast chicken with orange & ginger & new potatoes

Name: Roast chicken with orange & ginger & new potatoes
Yield: 1 serving
Ingredients: 1 chicken; 250 ml orange juice; orange; 4 garlic; 3 cm ginger; 125 ml chicken stock; 1 orange; 500 baby potato; 4 thyme; salt; black pepper; 2 orange; olive oil; ground ginger; 2 brown sugar; salt; ground white pepper

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Roast chicken with orange & ginger & new potatoes

Quade Mayo

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A simple and delicious tray of roasted chicken with orange, ginger, and new potatoes.

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Ingredients

Chicken:

1 chicken cut into 8 pieces (or just use a mix of 8 large chicken pieces, large, free-range
250 ml orange juice freshly squeezed
orange finely grated zest from 2 oranges
4 garlic crushed, cloves
3 cm ginger finely grated (1 Tbsp, piece
125 ml chicken stock half a cup
1 orange cut into 8 wedges
500 baby potato weight in grams not specified
4 thyme stalks
salt
black pepper

Additional roasted oranges (optional)

2 orange cut into wedges
olive oil
ground ginger a pinch
2 brown sugar 3 tablespoons
salt freshly ground
ground white pepper freshly ground

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Instructions

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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.