The nice tablecloth, a lit oven and aromas of roasted chicken. A picture sketching the Sunday family gathering, which becomes even better with the recipe we suggest here. Accompany this orange oven-roasted chicken and potatoes with a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades and you will thank us!
Ingredients:
- 1 2kg-chicken
- 1 ½ kg potatoes, cut into wedges
- 1 tbsp. thyme
- ½ tsp. oregano
- ½ tsp. rosemary
- salt and pepper
- 2-3 garlic cloves, finely chopped
- 1 tbsp. dijon mustard
- 1/2 cup olive oil
- 1 tbsp. butter
- juice of 2 large oranges
Preparation:
- In a small bowl, mix the salt, pepper, thyme, oregano and rosemary.
- In a second bowl, mix well the olive oil, mustard, garlic and orange.
- Marinate the potatoes for 30 minutes with half of the spice mixture and all of the olive oil mixture.
- Rub the chicken inside and outside with the rest of the spice mixture.
- Place the chicken (breast facing upwards) in a large pan or dutch oven.
- Place the potatoes together with their sauce around the chicken and add a teaspoon of lukewarm water and the diced butter. Cover with foil or the lid and bake for 40 minutes at 180ᵒC.
- Uncover the chicken and continue roasting for another 45-50 minutes until the potatoes and chicken are browned.
- Serve the chicken with the potatoes and their sauce, next to a glass of Playia White Dry wine from Oenou Yi – Ktima Vassiliades.
