Orange and Herb Roasted Chicken with Sweet Potatoes
Servings: 4people
Prep Time: 20 minutesmins
Cook Time: 1 hourhr15 minutesmins
Ingredients
wholechicken, approximately 1.2kg
3-4largesweet potatoes, cut into thick slices
1largeorange, cut into slices
⅓ cuporange juice
orange zest
⅓ cupolive oil
3stems offresh thyme, finely chopped
1/4cupdate molasses
2tspminced garlic
1tspcumin powder
1tsppaprika powder
1tspcorainder powder
½ tspchili flakes
1tspsalt
½ tsp black pepper
Instructions
Preheat your oven to 230°C (482°F).
In a small bowl, prepare the marinade by combining the orange juice, olive oil, finely chopped fresh thyme, honey, minced garlic, cumin powder, paprika powder, coriander powder, chili flakes, salt, and black pepper. Mix well and set aside.
Pat dry the whole chicken and lightly season with salt, both inside and outside.
Place the chicken and the sliced sweet potatoes in a large oven pan. Drizzle the prepared marinade over the chicken and sweet potatoes. Make sure to rub the marinade all over the chicken, both on the skin and inside the cavity. Tuck some of the orange slices under and around the chicken for added flavor.
Place the pan in the preheated oven at 230°C (482°F) and roast for 15 minutes. This initial high temperature helps to crisp up the chicken skin.
After 15 minutes, reduce the oven temperature to 170°C (338°F). Continue roasting for an additional 50 to 60 minutes or until the chicken is cooked through and the skin is golden brown. You can check the chicken's doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F).
Once the chicken is done, remove it from the oven and let it rest for a few minutes before carving.
Serve the succulent roasted chicken with a side of roast vegetables on the side.