Mediterranean Roast Chicken

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

No nutritional information available.

No additional tips available.