This is a truly super simple dish but one that’s packed full of zingy citrus flavours, and the chicken doesn’t even need marinating. Just give the flesh a few slices with a sharp knife, rub in the glaze and you’re ready to go.
It takes no time at all to prepare and, with this being a crazy-busy week for me, a simple dinner like this is the best way to end the week. Boil up some fluffy white coriander rice as a side and you’re done. Throw it on the table and let the kids have at it. Easy plus healthy = a happy Mummy.
The recipe says to use clementines but any juicy orange will do the trick. And leaving the chicken in the oven a little longer to crisp up is fine, too.
- 4 tbsp marmalade
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- small squeeze ginger puree
- 1 garlic clove. crushed
- 8 skin on, bone in chicken thighs
- 3 clementines, thinly sliced
- large handful fresh parsley, finely chopped
- Preheat the oven to 180C/350F.
- In a large bowl, mix the marmalade, oil, mustard, ginger and garlic until well combines.
- Make 2 slashes in each chicken thigh with a sharp knife, and coat in the marinade.
- place the glazed chicken in a large roasting dish and cover with the remaining marinade.
- place the sliced clementines over the chicken, placing some in between each piece.
- Cover with foil and roast for 20 minute, remove foil and cook for a further 20-30 minutes, until thoroughly cooked, basting every now and then.
- Scatter with the fresh parsley and serve.