Marmalade Chicken Traybake with Chipotle Paste
A spicy-ish Marmalade Chicken recipe. Super easy, one pot meal, all you need is some fresh bread, but just as nice with rice!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 heaped Tbsp marmalade
- 2 tbsp chipotle paste (or less, up to you)
- 2 sprigs rosemary, fresh (or 1/4 tsp dried)
- 1/8 tsp salt (I find 1/4 tsp too salty)
- freshly ground black pepper
- 1 bell pepper (any colour)
- 1 courgette (large)
- 1 carrot (medium)
- 1 red onion (large)
- 1 orange (large)
- 1/2 tbsp EV olive oil
- 4 chicken thighs (preferably skin on, but that's up to you)
Instructions
- 1
Preheat the oven to 200℃ (400℉/180℃ Fan).Place the marmalade and chipotle paste in a bowl and mix, to combine.
- 2
Strip the rosemary leaves off the stems, by running your fingers along, backwards. Add them to the marmalade bowl above.
- 3
Add the salt and pepper, stir well, and set aside.
- 4
Halve the bell pepper and cut each half into 5 strips.
- 5
Cut the courgettes and carrots into thick sticks.
- 6
Peel and quarter the red onion. Then peel the strips to separate them.
- 7
If your orange isn't organic and unwaxed, scrub with a vegetable brush under warm water. Then, cut into rings. Don't peel.
- 8
Place all the cut vegetables and fruit (pepper, courgette, carrot, red onion, orange) into your chosen dish and drizzle the ½ Tbsp of olive oil all over. Spoon 1 heaped Tbsp of the marmalade mix over them, and mix thoroughly.
- 9
Place the chicken on the fruit and vegetables, and spoon the marmalade mix onto the chicken pieces. Then, rub the mix all over the chicken, getting under the skin.
- 10
Tuck a piece of onion under each chicken skin, then bake the chicken for 45 - 60 minutes, until the chicken is done. The time will depend on size of your chicken thighs. At the 35 minute mark, baste the chicken thighs and vegetables with some of the juices in the dish and continue cooking. I use a ladle for this.
- 11
Rest for 5 minutes before serving.