How to make it

1. Mix marinade ingredients together and pour into a large ziplock bag. Place the chicken in the bag and massage in the marinade. Seal the bag and place in the fridge, preferably overnight. 
2. Preheat the oven to 180°C. Line a baking dish with baking paper. Take chicken out of the marinade and place in the dish. Tie legs with twine. Season with salt and pepper then lay orange slices over the chicken. Roast for 30 mins, then baste and tent with foil.
3. Roast for another 60 minutes, basting if necessary, or until juices run clear when pricked with a knife. (When the chicken has 20 minutes to go, prepare the potatoes). Once cooked take chicken from the oven and let sit for 10 minutes before carving with a sharp knife.
4. Place baby potatoes in a saucepan with water and boil until fork tender, about 10 minutes. Drain water and add butter to the pot. Once the butter melts add 2 tbsp of Lee Kum Kee Premium Soy Sauce, 1 tbsp white sugar and the chopped spring onions, cook and stir for 30 seconds then take off the heat. Place the lid on the pot and shake potatoes to cover with sauce. 
5. Serve hot roast chicken with soy butter potatoes and leafy greens.

6. Tip #1: If you don’t have baby potatoes, simply chop regular potatoes into quarters.

   Tip #2: If the orange pieces slide off the chicken, then skewer them with toothpicks or mini skewers.