“Fresh rosemary and orange go so well together.”
1hr 55mins

Ingredients Nutrition


  1. Make the marinade: in a bowl, combine the marinade ingredients; mix until blended; taste for seasoning; adjust with salt and pepper.
  2. Put chicken in a zip-top plastic bag; pour in marinade, turning to coat the chicken.
  3. Make sure the marinade is evenly distributed; seal bag, and refrigerate for 30 minutes to 4 hours.
  4. Preheat oven to 425°; put chicken with the marinade in a large shallow roasting pan.
  5. Place the yams and leek around the chicken, stirring to coat them with the marinade.
  6. Roast for 1 hour to 1 hour 10 minutes, or until it is cooked through with no pinkness remaining and the skin is brown and crispy.
  7. Transfer to a serving platter; cover with foil to keep warm.
  8. To finish the sauce, place the roasting pan over med-high heat; add in the orange zest, juice, and chopped rosemary; reduce the sauce, stirring, for about 2 minutes, until slightly thickened; taste for seasoning.
  9. Pour the sauce over the chicken; spoon the yams and leek around; garnish with rosemary sprigs; serve.

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