Chicken with ginger and oranges

Ingredients for 4 serings:

Chicken 1 pc.

Flower honey 4 tbsp.

Orange 2 pcs.

Grated ginger 40 gr.

Olive oil 3 tbsp.

Spices, coarse salt, ground red pepper to taste

Preparation:

1. Cut a quarter from one orange and set aside. Peel the remaining part and the second whole orange and carefully remove all the white bitter films. Cut into circles about half a centimeter thick.
2. Dry the chicken well with a paper towel and rub it on all sides with vegetable oil, coarse salt, red and black pepper.
3. Preheat the oven to 200 degrees. At the bottom of a small deep baking tray or baking dish, put orange slices in one layer. Place the chicken breast down on the oranges. Put in the oven for forty minutes.
4. Squeeze the juice from the remaining quarter of an orange. Peel the ginger and grate it. Mix orange juice with ginger, four tablespoons of honey and add spices to taste — you can throw a pinch of black and red pepper. Mix it up.
5. Remove the chicken from the oven, gently turn the breast up and carefully lubricate the resulting ginger-orange mixture.
6. Return the baking tray with chicken to the oven and bake for about an hour, periodically pouring the chicken juice from the baking tray; the more often this is done, the faster the crust forms — and the juicier the meat will be under it. The finished chicken with a beautiful golden crust can be put on the table whole, cool down a little, cut into portions and serve together with baked oranges, pouring juice from a baking tray.