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.
