This is our easy no-fuss chicken dinner. Simply cook all the ingredients together on one pan for minimal clean-up. Cooked in a zesty honey mustard sauce, this is a perfect mid-week dinner.
Ingredients
- 1 Spatchcock chicken
- 6 Yukon gold potatoes, sliced
- 1 large onion, sliced and peeled
- 1 cup prunes
- 1 head of garlic
- flaky sea salt
- black pepper
FOR THE SAUCE
- 1/2 cup olive oil
- 1 large orange
- 1 blood orange
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 sprig of oregano, finely chopped
- juice of 1/2 a lemon
- pinch of salt and pepper
Method
- Preheat the oven to 400°F.
- Make the sauce: In a large bowl, combine the juice of the orange, blood orange, and lemon with the olive oil. Keep the orange and blood orange as you’ll be using it later. Whisk in the honey, Dijon mustard, and chopped oregano. Season with salt and pepper. Set aside.
- Chop the top part of the garlic off to reveal all the cloves. Lightly coat a baking tray with olive oil before adding the potatoes, onions, garlic, and prunes. Place the chicken on top. Pour the sauce all over the tray. Use your hands to ensure the chicken is fully coated – you want to make sure both sides are coated.
- Season with flaky sea salt and pepper. Thinly slice the orange and blood orange and place it on the tray. Cook in the oven for 1 1/2 hours until the chicken is fully cooked.
- Slice up the chicken and enjoy!
