Name: Orange Blossom-Scented Roast Chicken and Potatoes
Prep time: 1200 s
Cook time: 6000 s
Total time: 7680 s
Yield: 1
Cuisine: Persian
Ingredients: Whole roasting chicken: 1 (4-pound / 1.8 kg); Garlic cloves: 2 (finely grated or minced); Fresh orange juice: 60 ml; Extra virgin olive oil: 60 ml; Honey or silan: 2 tsp; Sweet paprika: 1 tbsp; Ground cumin: 1 tbsp; Kosher salt: 4.5 tsp; Medium orange: 1; Russet potatoes: 4 (peeled and cut lengthwise into 8 wedges); Orange blossom water: 1 tbsp

Orange Blossom-Scented Roast Chicken and Potatoes

27 Mar 2026

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Difficulty

Medium

Total Time

2H 8MIN

Cuisine

Persian

Ingredients

Whole roasting chicken: 1 (4-pound / 1.8 kg)

Garlic cloves: 2 (finely grated or minced)

Fresh orange juice: 60 ml

Extra virgin olive oil: 60 ml

Honey or silan: 2 tsp

Sweet paprika: 1 tbsp

Ground cumin: 1 tbsp

Kosher salt: 4.5 tsp

Medium orange: 1

Russet potatoes: 4 (peeled and cut lengthwise into 8 wedges)

Orange blossom water: 1 tbsp

For a holiday meal, chef Einat Admony appreciates a centerpiece, which is exactly what this whole chicken brings to her Passover table. “It’s bright, sweet and so perfect for springtime,” says Admony. “My favorite part might be the potatoes; the chicken sits on top of the potatoes while cooking, so they absorb all the juices and drippings.”

How to make Orange Blossom-Scented Roast Chicken and Potatoes

01.

Preheat the Oven and Prepare the Chicken

Preheat the oven to 375°F.
Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature.
Pat dry inside and out with paper towels.

02.

Make the Marinade

In a bowl, whisk together the garlic, orange juice, 2 Tbsp of the olive oil, honey, paprika, cumin, and 3 tsp of the salt.
Set aside.

03.

Stuff the Chicken

Place the orange inside the cavity (cut in half if needed).
Tie the drumsticks together with kitchen twine to secure.

04.

Prepare the Potatoes

Place the potatoes in a large baking dish (about 9-by-13 inches / 23 by 33 cm).
Toss with the remaining 2 Tbsp olive oil and remaining 1.5 tsp salt.
Spread evenly, then place the chicken on top, breast side down.

05.

Roast and Baste (First Stage)

Transfer about one-third of the marinade to a small bowl for basting.
Brush the chicken’s back and legs with the marinade.
Roast for 1 hour.

06.

Flip and Continue Roasting

Remove from the oven and carefully flip the chicken.
Stir the remaining marinade and brush half over the breast.
Return to the oven and roast for 20 minutes.

07.

Finish with Orange Blossom

Stir the orange blossom water into the remaining marinade.
Remove the chicken from the oven and brush the mixture all over.
Return to the oven and roast for 8 to 10 minutes, until the skin is deeply golden and the potatoes are crisp and cooked through.

08.

Check for Doneness

Cut into the thickest part of the thigh; the juices should run clear.
Alternatively, use an instant-read thermometer to confirm the internal temperature reaches 165°F.

09.

Rest and Serve

Remove from the oven, loosely tent with foil, and let rest for 7 to 8 minutes.
Carve and serve with the potatoes and pan juices.
If desired, remove the orange, cut it up, and add it to the potatoes or slice and arrange over the chicken.