Chicken with orange, cinnamon, cumin

Chicken second courses

This is a really delicious way to cook chicken. The carcass with juices and pan drippings makes a superb and almost instant stock after you are done eating the chicken: just boil bones with pan juices and any remaining chunks of roasted orange and onion in water to cover and a touch of added salt. You can roast potatoes in the same oven with a little oil, salt and rosemary, as in the photo.