Citrus Roast Chicken, Roasted Potatoes, Green Beans and Peas

Steps

1. oven to 210°C. Line an oven tray with baking paper.
2. Place olive oil, herbs, paprika, chilli flakes (if using), orange zest and juice, lemon juice and salt in a large roasting dish. Pat chicken dry with paper towels, add to dish and toss well to coat. Arrange chicken in a single layer in dish, skin-side-up. Arrange orange slices on, around and under chicken. Roast, uncovered, for 40–45 minutes until chicken is tender. Halfway through cooking ‘baste’ chicken; spoon liquid from pan over chicken. If chicken needs a little more browning for skin to become crispy, increase temperature to grill for last 3 minutes. Once chicken is cooked, baste again and leave to rest for 5 minutes. You may need to tip pan slightly to make it easier to access basting liquid.
3. While chicken is cooking prepare rest of the meal; scrub potatoes and dice 2–3cm. Wrap in a clean tea towel to dry potatoes well then toss with a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 35 minutes, turning once during cooking.
4. When chicken and potatoes are almost cooked, bring a medium pot of salted water to the boil. Cook beans and peas for 2–3 minutes until just tender, then drain.
5. Place 1–2 chicken pieces on each plate with a few orange slices, potatoes, and green beans and peas on the side.