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1
Starting with the marinade.
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2
Stir together in a small bowl 1/2 cup orange juice, olive oil, ginger, garlic, paprika, cumin, coriander, crushed red pepper, and salt.
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3
Mix until well combined.
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4
Place chicken pieces, including the drum sticks in a releasable zip-lock bag and pour the marinade over the chicken pieces.
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5
Seal bag and turn to coat all pieces.
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6
Marinate the chicken pieces in the refrigerator for at least 4 hours, but this recipe works best to allow up to 24 hours for marinate to penetrate.
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7
Be sure to turn the bag occasionally as it sits.
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8
Preheat Oven to 325 (F) degrees.
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9
Assemble the baking dish by placing a metal grill rack in the middle of a shallow baking dish, this elevates the chicken and allows the drippings to fall to the bottom of the pan.
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10
Two things will happen here, it bastes itself capturing all the drippings, and gives a delicious crispy finish to the chicken.
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11
Spray the assembled baking dish with non-stick cooking spray.
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12
Remove the chicken pieces from the marinade bag and discard the marinade.
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13
Place the chicken skin side up on the centered, elevated metal grill rack.
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14
Add the evenly diced potato pieces to the bottom of the shallow baking pan, surrounding the perimeter of the elevated chicken pieces.
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15
Don't worry if there is not enough room to get the diced potatoes under the the elevated chicken, just fill in the perimeter.
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16
Drizzle 2 tbsp vegetable oil over the assemble potatoes.
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17
Bake uncovered low and slow for 1 1/2 - 2 hours.
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18
Baste chicken occasionally with honey baste mixture during the last half hour of baking.
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19
(Chicken is cooked with a temperature of 170 degrees (F) for breast halves; 180 (F) degrees for thighs and drumsticks).
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20
There is no need to stir and turn the potatoes as they bake.
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21
It's important for the potatoes to retain their shape.
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22
Too much handling of the potatoes can cause breakage during the baking process.
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23
Honey Baste for the Chicken.
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24
Mix together in a small bowl 2 tsp orange peel, 3 tbsp orange juice, and 3 tbsp honey.
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25
Meanwhile, Prep the cabbage salad 1/2 hour before pulling the chicken out of the oven.
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26
In a medium bowl combine, chopped cabbage, green onions, almonds, 2 tbsp honey, 2 tbsp orange juice and mix until well combined and set aside.
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27
But continue to stir the cabbage mixture occasionally in addition to basting the chicken through the last 1/2 hour of baking.
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28
Pull the chicken & potatoes out of the oven and set the chicken pieces on a resting board.
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29
Allow the chicken to rest for 6-10 minutes.
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30
While the chicken is resting, remove the grill rack from the center of the drip pan.
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31
With a metal spatula, begin to scrape and lift the potatoes stirring and mixing them around within the same pan, be sure to coat the potatoes with all the pan drippings, sprinkle with 1 tsp seasoning salt, mix well.
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32
Add the potatoes to the cabbage mixture and fold in until well combined.
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33
Plate about 3/4 to 1 cup of the cabbage mixture on the bottom, place one or two chicken pieces on top and serve.
