£10 MEALS FOR UNDER

CHICKEN TRAYBAKE WITH MARMALADE

THIS unusual chicken main course has a delicious tangy kick to it thanks to a few hearty dollops of Duerr’s marmalade.

Try to leave the chicken in the marinade for at least half an hour – it helps the flavours develop and makes the dish all the more tasty.

Serve the chicken with homemade potato wedges and salad or veg.

It also works well with new potatoes, or even pasta.

You’ll need:

4 tbsp Duerr’s Thick Cut Classic Seville Orange Marmalade 2 tbsp olive oil 2 cloves garlic (sliced) 2 tsp Dijon mustard A few sprigs of fresh thyme or lemon thyme, plus extra for garnish 8 chicken thighs, boneless with skin 1 lemon or satsuma 1 tbsp flat-leaf parsley (chopped)

Method:

Preheat the oven to 200/180C fan/gas 6/400F.

In a large bowl combine the marmalade, olive oil, garlic, mustard and thyme leaves.

Score the skin of each chicken thigh a couple of times then add to the marinade and stir to coat. Leave in the fridge for at least half an hour if possible.

Arrange the chicken pieces in a shallow ovenproof dish and pour over any remaining marinade. Slice the lemon or satsuma and tuck in and around the meat. Place the dish on to a baking tray and cover loosely with foil. Bake for 20 minutes then remove the foil and baste the chicken with the juices. Return to the oven, uncovered for 30-35 minutes (depending on size) or until the chicken is completely cooked through and the juices run clear.

Season with black pepper and scatter over the chopped parsley and some extra fresh thyme.