- 1 large orange, juiced
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 4 teaspoons dried Greek oregano
- salt and freshly ground black pepper to taste
- 12 potatoes, peeled and cubed
- 5 cloves garlic, minced
- 1 whole chicken
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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 165 degrees F (74 degrees C). Check every 30 minutes while roasting and add a bit of hot water if the potatoes seem too dry.
- 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.
05/04/2018
recipepes.com
Mediterranean Roast Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
