Pollo a la naranja – orange roast chicken with potatoes
Chicken roasted with orange juice and zest, honey and garlic on a bed of potatoes that cook in the juices. It is also made with sweet potatoes instead of potatoes, or with a little mustard in the mix.
- 1 h 25Time
- 25 minHands-on
- 4Portions
- 49 gprotein per portion
- 860kcal per portion
Ingredients for 4 portions
- 1 kgPotato, in large chunks
- 2Yellow onions, in wedges
- 4Oranges
- 2 tbspHoney
- 4 clovesGarlic, chopped
- to tasteSalt
- to tasteBlack pepper
- 1.2 kgChicken legs, split into drumsticks and thighs
- 3 tbspRapeseed oil
Method
- Heat the oven to 200 °C. Peel the potatoes and cut them into large chunks, and cut the onions into wedges.
- Grate the zest of one orange and juice them all. Mix the juice and zest with the honey, garlic, salt and pepper.
- Arrange the chicken, potatoes and onion in a large roasting tin, drizzle with the oil and pour the orange mixture over everything. Turn the chicken skin side up.
- Roast for 30 minutes, until the chicken starts to brown.
- Take out the tin, baste the chicken with the juices and turn the potatoes.
- Roast for another 30 minutes, until the chicken is golden and cooked through and the potatoes are tender.
- Serve the chicken with the potatoes and onion, with the orange juices from the tin spooned over.
