Greek roast chicken

Greek roast chicken with melt-in-your-mouth potatoes. While I love the typical way to prepare this with lemon and oregano, I love my Aunt Marina’s way even more. She uses fresh orange juice, mustard, and oregano to flavor the dish. I haven’t met anyone who doesn’t love it!

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juice of 2 large oranges
2 tbsp olive oil
2 tbsp mustard (I used whole grain)
2 tsp dried Greek oregano
salt and pepper to taste
6-8 yellow potatoes - peeled, halved, and sliced
1 whole chicken

In a large mixing bowl, combine the OJ, oil, mustard, oregano, salt and pepper. Add potatoes, toss to coat, then transfer potatoes to a roasting pan or baking dish. Place chicken in the bowl and coat in the juice mixture, ensuring to coat the inside as well! Transfer chicken to the roasting pan on top of the potatoes. Season top of chicken with additional salt and pepper. Pour about 1/2 cup (125ml) of water around the potatoes. Roast in a 350F (180C) oven for 60-90 minutes, until chicken juices run clear and potatoes are melt-in-your mouth soft! (Add more water to the pan only if the potatoes are drying out.)