Baked milk pork with crispy skin

The suckling pig in the oven. One of the most delicious holiday foods without effort and preparation.

For the pork chicken in the oven

1/2 suckling pig (cut lengthwise) around 4½ kg (skin side up)
A few drops of olive oil
2 tbsp honey
3 tbsp mustard
1 whole head of garlic with its skin
4-5 fresh herbs (oregano, rosemary, thyme)
A few lemon leaves or mint leaves for aroma
Salt Freshly ground pepper
2 juicy lemons
2 juicy oranges
2 tbsp soft butter (at room temperature)
2 tbsp baby potatoes
2 red sweet potatoes or extra

We start to make the pork chicken in the oven, first soaking and washing the potatoes very well.

We rub their surface with a brush.

Use a hammer to break the potatoes into holes. We put them in a bowl. Clean and cut the sweet potatoes into large bites.

Add salt and pepper and the softened butter and mix the potatoes well with the rest of the ingredients.

Squeeze 1 lemon and 1 orange, add some herbs and set aside.

Wash and dry the meat with absorbent paper.

Preheat the oven to 160°C in the air. We will bake on the middle grill (or at 180°C, on the resistances, on the bottom grill).

Put honey, mustard and a little olive oil in a bowl. Mix them with a fork.

In a large deep pan, put fresh herbs as desired and a few lemon leaves for aroma.

Cut the head of garlic in half and add it.

Pour the potatoes in a single layer.

Brush the chicken all around with the honey-mustard mixture.

Add salt and pepper very well, especially on the skin side.

Place the pork on the potatoes.

Pour over lemon, orange and a little water (1-1/2 fl.), so that the potatoes are cooked.
Put in the oven and bake for 2 hours and 30 minutes.
Every now and then we brush it with the liquids of the pan.
Increase the temperature to 200°C and leave it for the skin to dry out and become crispy, for about half an hour.
During baking, check the liquids of the pan, so that the ingredients do not dry out. The meat will, of course, draw down its own liquids, but you should check that there is enough, so that there is always some moisture in the pan for the potatoes to cook.
After it is cooked, let it rest for 20-30 minutes to recover its liquids, which come out on the surface of the meat in the form of bubbles.
This process is necessary to keep the meat juicy and tender after long hours of roasting.