Marmalade Roasted Chicken

If I had to pick a night when I was least interested in cooking, I would have to say Wednesday night. It’s the middle of the week and there is no weekend in sight. It’s usually not the most inspiring work day, but it’s not quite takeout-Friday. The Wednesday slump is all too real.

Anyway. Wednesday, at least in my world, is the day where I want something comforting and tasty, but without much hassle.

I introduce to you: marmalade roasted chicken.

marmelade mustard chicken

All you need to make this on a dreadfully dull Wednesday night is: chicken (legs/things), whole grain mustard, orange marmalade. That’s it. I swear.

And hear me out on the marmalade thing. I really didn’t think I would like it, but for whatever reason, I got myself a jar of rhubarb and orange marmalade from a jam maker in Edinburgh. I tried it on chicken. Sold. Then the next time I went back, I got their orange and chili marmalade. Another winner. I wrote the recipe with the expectation that you won’t have chili and orange marmalade hanging around… but if you do, even better.

I wish I could take credit for this recipe, but really it’s inspired by Nigel Slater, one of the major names in UK food writing. I think one of the best things about Nigel Slater’s recipes is that they range from the super-easy and totally satisfying to the complex and..  well… still satisfying.

All you have to do is…

Season the chicken.

marmelade mustard chicken

Mix the marmalade and mustard… then coat both sides with marmalade and mustard

marmelade mustard chicken

And put it in the oven to bake!

marmelade mustard chicken

Marmalade Roasted Chicken

On the Counter
Serves: 4

4 chicken thighs or leg quarters
4 tbsp orange marmalade
2 tbsp whole grain mustard
1/2 tsp red chili flakes
black pepper

What to Do

Season both sides of the chicken with black pepper. Set aside. Meanwhile, preheat the oven to 200 C/400 F.

In a small bowl combine marmalade, mustard and chili flakes.

Coat the chicken pieces on both sides with the marmalade mustard mix. Start with the bottom.

Place the chicken on a roasting tray covered in foil (this stuff gets sticky!), skin side up.

Bake the chicken for 30 minutes, but start checking at about 25 minutes for a golden brown color. Once the glaze browning, it doesn’t take long before it burns.

If you’re looking for a side dish, might I suggest some roasted broccoli?

 

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