Roasted chicken with leeks and orange
1 clove(s), crushed
freshly squeezed orange juice
¼ cup(s), (60ml)
skinless chicken breast
150 g, fat trimmed
150 g, halved
½ whole, thinly sliced, washed and drained
- Combine crushed garlic and freshly squeezed orange juice in a shallow dish. Add chicken breast, turning to coat. Cover and refrigerate for 1 hour to marinate.
- Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray a small baking dish with oil. Boil, steam or microwave potatoes until tender, then drain. Place potatoes, leek and undrained chicken in prepared baking dish. Lightly spray with oil and toss to coat. Bake for 30–35 minutes or until potatoes are golden and chicken is cooked.
- Serve roasted chicken, leek and potatoes drizzled with remaining garlic and orange juice marinade.