Tangerine Roasted Chicken

Tangy and so tasty, this citrus roasted chicken uses chicken orange and marmalade to make a tasty and unique dish. One for if you fancy a change from the usual Sunday roast dinner.

Cooking time? 1 hour

Serves 4 to 6 depending on how hungry those tummies are

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Ingredients priced from Tesco

4 tbsp marmalade (preferably clementine marmalade) £0.27

2 tbsp olive oil

1 tbsp Dijon mustard £0.49

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 £1.49

4-6 clementine's, or tangerines £0.56

1-2 tbsp chopped fresh parsley £0.80

Total £3.97

Why not serve with your favourite roasted vegetables? You may want to skip the gravy for this one though as you’ll spoil that lovely citrus taste. Instead marinate your vegetables in salt and olive oil (or even marmalade!) and put some garlic in your mash so everything is nice and tasty. Nothing worse than a dry roast right?

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Cooking Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

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.

Spread the chicken pieces out in a large roasting tin and pour over any of the marmalade juices in the bowl.

Thinly slice the clementine's, or tangerines, and place over the chicken pieces, pressing some in between the pieces.

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 minutes, 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.