Orange and thyme roast chicken

Method

• 1
  Combine orange juice, sugar, thyme and 1 tablespoon oil in a large glass or ceramic dish. Add chicken. Cover with plastic wrap. Refrigerate for 4 hours or overnight, turning chicken in the marinade occasionally.
• 2
  Preheat oven to 200C/180C fan-forced. Transfer chicken to a large roasting pan, reserving marinade. Roast for 20 minutes. Drain excess fat. Add reserved marinade and stock. Reduce oven temperature to 180C/160C fan-forced. Roast for a further 40 minutes or until chicken is cooked through. Transfer to a platter. Cover to keep warm. Pour pan juices into a large jug, skimming fat. Cover to keep warm.

• 3
  Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 20 minutes or until tender. Drain. Cut in half.
• 4
  Heat remaining oil in a large non-stick frying pan over medium-high heat. Add potatoes, cut side down. Cook for 5 minutes or until golden. Turn. Cook for a further 5 minutes or until golden. Add garlic. Cook, tossing pan occasionally, for 1 minute or until the garlic is cooked. Add parsley. Toss.
• 5
  Cut chicken. Serve chicken with pan juices, potatoes and steamed beans.