The bittersweetness of the marmalade, the warm heat of the mustard and the fresh tang of orange juice combine to give the roast chicken stacks of flavour.
Ingredients
- 3 tablespoons bitter orange marmalade, warmed gently
- 1 tablespoon Dijon mustard
- 8 chicken thigh cutlets (with skin on)
- 2 red onions, quartered
- 1 orange, quartered, plus juice of 1 orange
- 1 tablespoon olive oil
Winter salad
- 2 tablespoons sherry vinegar or red wine vinegar (see Notes)
- 1/4 cup (60ml) olive oil
- 1/2 cup flat-leaf parsley leaves
- 3/4 cup (120g) kalamata olives, pitted
- 100g feta, crumbled
- 2 oranges, peeled, white pith removed, cut into 5mm-thick rounds
Method
- Step 1Preheat the oven to 200C. Line a roasting pan with baking paper.
- Step 2Mix the marmalade and mustard with some sea salt and pepper in a large bowl. Add the chicken and turn to coat well.
- Step 3Arrange the chicken skin-side up and drizzle with any remaining marmalade mixture. Scatter over the onion and orange quarters, then drizzle with the orange juice and olive oil. Season well with salt and pepper.
- Step 4Roast for 35-40 minutes until the chicken is golden and cooked through, basting with the juices once or twice.
- Step 5Meanwhile, for the winter salad, whisk together the vinegar and olive oil in a bowl. Add the parsley, olives, feta and orange and gently toss to combine.
- Step 6Divide the chicken and salad among plates, then drizzle over any pan juices.
- Low carb
- Lower gi
Nutrition
3974 kj
Energy
76g
Fat Total
21g
Saturated Fat
4g
Fibre
45g
Protein
220mg
Cholesterol
947.63mg
Sodium
21g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Sherry vinegar is available from delis.
- Author: Jill Dupleix
- Image credit: Mark Roper
- Publication: Taste.com.au
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