4 shallot bulbs
1 sweet potato
1 head of garlic
1 teaspoon of cloves
3 tablespoons of buckwheat honey
3 tablespoons of soy sauce
3 cloves of garlic
juice of 1/2 lemon
1 teaspoon paprika powder
1/4 teaspoon of cinnamon
1/2 teaspoon dried rosemary
Prepare the marinade from honey, lemon juice, soy sauce, pressed garlic, paprika, cinnamon and rosemary.
Wash the chicken, dry it, rub it inside and out with the marinade, cover it and put it in the fridge overnight.
Grease a baking dish with oil and place the chicken in it, pour the remaining marinade. Put in the oven preheated to 180°C and bake for about half an hour.
In the meantime, wash the oranges thoroughly, peel the shallots and sweet potatoes. Slice the sweet potatoes into thick sticks, cut the garlic head in half. Prick one orange with a toothpick,press the cloves into it and cut into pieces, the other cut into slices. Squeeze the juice from the remaining oranges.
After 30 minutes of baking, put the vegetables and fruits into the mold with the chicken. Drizzle with oil and pour over orange juice. Bake for another 60 minutes, basting with the sauce from time to time.