One-Pot Orange & Garlic Roast Chicken

Serves: 4–6 • Prep: 15 mins • Cook: 60 mins (45 covered + 15 uncovered)
Oven: 200°C conventional (180°C fan)

Ingredients

• 1 whole chicken (about 1.4–1.8 kg)

• 600 g potatoes, diced (2–3 cm)

• 400 g sweet potato, peeled & diced

• 2 brown onions, cut into wedges

• 6 garlic cloves, lightly crushed

• 2 oranges (1 thinly sliced, 1 for juice)

• 2–3 tbsp olive oil

• 1–2 tbsp SPC “Fenglehorn” Salt–Pepper–Garlic (SPG) rub (or use 2 tsp sea salt + 1 tsp cracked pepper + 1 tsp garlic powder)

• Optional: fresh thyme/rosemary

Method

1. Preheat oven to 200°C (or 180°C fan).

2. Prep the veg: In a large oven-safe pot or Dutch oven, toss potatoes, sweet potato, onions and garlic with 1 tbsp olive oil and 1 tsp SPG. Spread in an even layer.

3. Season the chicken: Pat the chicken dry. Rub all over (and under the breast skin if you like) with 1–2 tbsp olive oil and the remaining SPG.

4. Add the orange: Lay half the orange slices over the veg. Squeeze the second orange over the pot (about ¼–½ cup juice). Tuck a few slices (and herb sprigs, if using) inside the chicken cavity. Place the chicken on top of the veg. Lay the remaining slices on and around the chicken.

5. Roast covered – 45 mins: Lid on, roast 45 minutes.

6. Crisp the skin – 15+ mins: Remove lid, baste with pan juices, then roast 15 minutes until golden and the thickest part of the thigh reads 75°C and juices run clear. (Larger birds may need an extra 10–20 mins.)

7. Rest & serve: Rest 10 minutes, then carve. Spoon the orange-garlic pan juices over the chicken and veg.

Optional quick pan sauce

Set the pot over medium heat. Add ½ cup chicken stock and simmer 2–3 mins, scraping the tasty bits. For thicker gravy, whisk 1 tsp cornflour with 1 tbsp water, stir in and simmer 1–2 mins. Finish with a squeeze of orange.

Tips

• If your pot is crowded, set a small rack or trivet over the veg so the chicken browns better.

• Swap in taro cubes for some of the potato if you like.

• Leftovers keep 3 days in the fridge; reheat covered to keep moist.