CITRUS CHICKEN WITH ROASTED POTATOES

By gaster16

Ingredients

• Potatoes:
• 1 whole chicken or parts
• 1/4 cup orange juice concentrate
• 1/4 cup fresh lemon juice
• 3 tablespoons chili sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey or sugar
• 2 tablespoons fresh thyme or 1-1/2 teaspoons dried thyme
• 1 lb. red potatoes unpeeled, cut into large cubes
• 1-1/2 lbs. sweet potatoes unpeeled, cut into large cubes
• 3/4 lb. shallots pepped
• 3 tablespoons olive oil
• 1/4 cup fresh thyme springs or 1 tablespoons dried thyme
• 1-1/4 teaspoons kosher salt
• 1-1/4 teaspoons black pepper
• 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
• Fresh thyme sprigs, lemon and orange slices for garnish

Preparation

Step 1

Place chicken skin side down, in two 13" x 9" x 2" baking dish. To make marinade, combine juice concentrate, lemon juice, chili sauce, Worcestershire sauce and honey in bowl. Pour evenly over chicken in baking pan. Cover chicken and refrigerate for up to 1 day, turning occasionally. remove chicken from refrigerator 1 hour before cooking. Turn chicken in dishes, brush with marinade in dishes. Sprinkle with thyme.

Potatoes:

Toss red and sweet potatoes, shallots, oil, thyme, 1 teaspoon coarse salt and pepper in bowl. Place in foil lined roasting pan. Heat oven to 400 degrees. Place potatoes on top rack in oven, chicken in center of oven. Bake chicken and potatoes for 40 minutes or until vegetables are fork tender and meat is no longer pink in center. stir potatoes and baste chicken with marinade halfway through cooking. Transfer chicken and potato mixture to platter, cover and keep warm.

sauce: strain cooking juices from chicken into 4 cup glass measure, defat (you should have 1 cup juices, add water or chicken broth to equal 2 cups). Place in saucepan with remaining 1/4 teaspoon salt. Bring to boiling. stir in dissolved cornstarch mixture. Boil, stirring until thickened one minute. garnish with tyme, orange and lemon slices.