Coriander-and-Orange Roasted Chicken

This is a great tasting roast chicken. Loved the hint of heat from the jalapenos in the marindade. I also enjoy the spices and the hint of orange flavor. I made this to make the chicken pot pie on page 164. I couldn't find the whole chicken called for so I purchased a whole cut up chicken and improvised. I still put the orange slices and bay leaves under the skin but instead of stuffing ingredients in the cavity I just make a bed on my baking sheet and placed the chicken pieces on top. I baked for 45 minutes instead of an hour. I did take a bit eof the chicken once cooled a bit before shredding the rest and putting in the fridge to make my pie another day. The skin on the chicken was fantastic, crunchy and golden although in my photo it looks a bit burned.