For the chicken roll, place a small saucepan over medium heat and allow it to heat well. Add the olive oil and flour.
Stir continuously until the oil and flour are well combined. Add the brown sugar and honey and continue stirring until fully incorporated.
Add the orange juice, orange zest, salt, and freshly ground black pepper. Stir well and let the mixture come to a boil, until it starts to thicken and becomes syrupy.
Place the chicken roll in a baking dish, pour the orange mixture over it, turning the roll so it is well coated on all sides. Season with salt and freshly ground black pepper.
On a cutting board, using a sharp knife, cut the potatoes into thin wedges, cut the chestnuts in half, and the dried apricots into quarters.
Heat a non-stick pan over high heat and add the butter to melt.
Sauté the chestnuts and apricots for 3–4 minutes, until they absorb the butter’s aroma, then deglaze with the brandy and allow the alcohol to evaporate.
Add the contents of the pan to the baking dish with the chicken roll, along with the potatoes.
Bake in a preheated oven at 180°C (fan), for 65–70 minutes, covering the dish for the first 35–40 minutes, then uncovering it for the remaining cooking time.
