You could use a whole chicken, cut into pieces. I made a few alterations of my own to adapt the recipe to what I had on hand. Then I saw an adaptation on the blog Alexandra’s Kitchen for Roasted Chicken with Clementines. The original inspiration for this dish came from Yotam Ottolengihi’s book Simple. Do make sure your baking dish is big enough to separate the chicken so it browns properly. But it isn’t necessary if there isn’t time.
You can marinate the chicken overnight or prepare it hours in advance, a nice convenience.
When roasted the orange slices are delicious the ones on top become caramelized and crisp, the ones under the juices soft and sweet…rind an all.
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