Pop this one-dish wonder in the oven for Sunday lunch and you’ll be able to relax while it becomes infused with a delicious citrus flavour.
Ingredients
- 1.2kg chicken thigh fillets
- 80ml (1/3 cup) fresh orange juice
- 80ml (1/3 cup) honey
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 orange, thinly sliced
- Finely chopped fresh chives, to serve
Method
- Step 1Place the chicken in an ovenproof dish. Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Step 2Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1625 kj
Energy
19g
Fat Total
5g
Saturated Fat
1g
Fibre
36g
Protein
158mg
Cholesterol
125.37mg
Sodium
19g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Note: Prepare this recipe to the end of step 1 up to 1 day ahead. Carry out step 2 up to 1 hour ahead. Prep: 15 mins (+ 1 hour marinating time)
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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