- Preheat the oven to 180°C/gas 4. Cut each orange into 8 wedges and tuck half of them and an unpeeled garlic clove into the cavity of the chicken.
- Place the cinnamon sticks, rosemary, bay leaf and remaining garlic in a large roasting pan and set the chicken on top. Pour half the stock or water into the pan. Place in the oven and roast for 1 hour, basting the chicken with the pan juices after 30 minutes.
- Meanwhile, peel the sweet potatoes and cut into 3–4cm chunks. Cut each corn cob across into 4 pieces. Peel the onions and cut each into 4 wedges. Remove the pan from the oven and add the vegetables and remaining orange wedges, turning them in the pan juices to coat evenly.
- Add the remaining stock or water to the pan and return to the oven to roast for a further 50–60 minutes until the chicken is cooked and the vegetables are tender. Baste with the pan juices halfway through the roasting time.
- Remove the chicken from the pan and place on a warmed serving dish. Lift out the vegetables with a draining spoon and arrange around the chicken. Discard the cinnamon, rosemary, bay leaf and garlic cloves. Skim any excess fat from the juices and heat until boiling, then serve with the chicken.
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*For a dish that cooks in under an hour, replace the chicken with either chicken quarters or whole poussins, and cook all together with the vegetables. *If sweet potatoes are not available, butternut squash makes a good, equally colourful, alternative.
The chicken will carve more easily if it is left to ‘rest’ for 10–15 minutes before serving. Lift it from the tin onto a carving board, cover it loosely with foil and set it aside while you skim the juices and serve the vegetables.