Coated in marmalade with a hint of mustard, the chicken pieces are first cooked under foil so the sugars in the marmalade don’t burn, then roasted for the final delicious browning.

Ingredients
Feeds 4. Takes 1 hour.

4tbsp good marmalade
2tsp Dijon mustard
½tsp sea salt
Freshly ground black pepper
50ml orange juice
1tbsp olive oil
8 chicken pieces, eg, legs, thighs

Heat the oven to 180C/Gas mark 4. In a bowl, combine the marmalade, mustard, salt, pepper, orange juice and olive oil and mix well. Add the chicken and coat well.

Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin. Cover the top with foil and bake for 30 minutes. Remove the top foil, spoon the marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15 to 20 minutes until the chicken is nicely browned (beware of burning). Season well to contrast with the sweetness of the orange juice, and serve with a potato or celeriac mash.

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