Roast Chicken with Potatoes

[Keltin]

Roast Chicken with Potatoes

Ingredients:

Potato Seasoning
2 Tbsp Oil
1/2 Tbsp Orange Juice
1/2 Tbsp Lemon Juice
1/2 tsp Soy
1/2 tsp Black Pepper

Chicken Glaze
1/2 cup Orange Marmalade
1/4 cup orange juice
2 Tbsp Soy
1 Tbsp minced garlic

The Mains
1 Whole Chicken, split in half
4-5 medium potatoes, quartered
Salt & Pepper to taste

Coals: 28 = 8 on bottom, 20 on top
Dutch Oven: 10”
Cook Time: 1 hour

Preparation:

Mix all the ingredients for the Potato Seasoning in a large bowl and whisk well to emulsify. Set aside.

Mix all the ingredients for the Chicken Glaze together in a large bowl and set aside.

Do not peel the potatoes. Cut them into wedges by first cutting the potato in half, then cut each half in half. Place the potato wedges in the potato seasoning mixture and turn several time to coat. Then, place the wedges in the DO, skin side down (the skin is against the bottom of the DO). Salt the potatoes at this time if desired.

Season the split chicken halves with salt and pepper. You can also add a little ground sage if desired. Next, place the chicken halves skin side up on top of the potatoes (the cavity of the chicken touches the potatoes).

Prep the coals, and when ready, place 8 coals under the DO and 20 on top. Let this cook undisturbed for 30 minutes. At this time, open the DO and spoon the chicken glaze over the chicken. Return the lid to the DO and allow to cook and additional 30 minutes.

To serve, remove the chicken from the DO, and cut the leg quarter from the breast & wing (basically cut each half in half). Scoop the potatoes from the DO, and place in large bowl, re-season with salt and pepper if desired. Discard the remaining liquid in the DO. This goes great with garlic rolls, green beans, and fresh corn on the cob.