Citrus-roasted chicken recipe

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Add a little festive flavour to chicken this Christmas by roasting chicken with clementines. Once cooked, sprinkle with parsley for extra flavour

  • healthy
Serves4–6
SkillEasy
Preparation Time15 mins
Cooking Time1 hours
Total Time1 hours 15 mins
Nutrition Per PortionRDA
Calories200 Kcal10%
Fat9 g13%
Saturated Fat2 g10%

Add a little festive flavour to chicken this Christmas by roasting chicken with clementines. Once cooked, sprinkle with parsley for extra flavour

Ingredients

  • 4 tbsp marmalade (preferably clementine marmalade)
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic, peeled and crushed
  • 1 level tbsp freshly grated ginger
  • Salt and freshly ground black pepper
  • 8-12 chicken thighs and/or drumsticks
  • 4-6 clementines, or tangerines
  • 1-2 tbsp chopped fresh parsley

WEIGHT CONVERTER

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Method

  1. To make this chicken thigh recipe (opens in new tab), preheat the oven to 200°C/400°F/Gas Mark 6.
  2. In a large bowl, mix together the marmalade, olive oil, mustard, garlic, ginger and seasoning. Slash the chicken skin diagonally 3 times in each thigh/drumstick. Add the chicken to the bowl and coat it in the marmalade mixture.
  3. Spread the chicken pieces out in a large roasting tin and pour over any of the marmalade juices in the bowl.
  4. Thinly slice the clementines, or tangerines, and place over the chicken pieces, pressing some in between the pieces.
  5. Cover roasting tin with foil and place in the centre of the oven. Bake for 20 mins, then remove foil and bake for a further 30-40 mins, basting occasionally, until chicken is starting to turn golden and the juices run clear when flesh is pierced. Remove from the oven and sprinkle parsley over before serving.
Top Tip for making Citrus-roasted chicken

The cooled chicken can be packed in a suitable container and frozen for up to 1 month. Allow itto defrost beforethoroughly reheating.

Sue McMahon

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.