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Ingredients
- 1 chicken, cut in 10 pieces
- Zest and juice of 3 oranges
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 teaspoon finely minced garlic
- 1/4 teaspoon red pepper flakes
- Salt and black pepper
- 2 tablespoons cilantro
- 2 pounds russet potatoes
- 4 Tbsp butter
- 1 cup milk
- Salt and freshly ground black pepper, to taste
- 1 bunch scallions, cut into 1/2-inch pieces on the diagonal (reserve 1/4 cup for garnish)
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.
2. Remove chicken 30 minutes before cooking. Preheat oven to 375°F. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.
3. Bake chicken, basting frequently, for 1 hour.
4. Peel the potatoes and cut into chunks. Place in a large saucepan with water to cover. Bring to a boil, reduce the heat slightly, and simmer until very tender, about 20 minutes. Drain well, then mash with the butter and milk. Season with salt and pepper. Stir in scallions.
4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions. Serve with Scallion Mashed Potatoes
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