Orange & thyme chicken tray bake

SERVES 4-6

Prepare this dish the night before and then it’s quick to cook the next day. Adults

(and children with good taste!) will love spooning over the lip-smacking salsa.

1 whole chicken, cut into 7 portions (or use bone-in pieces)

2 oranges, thinly sliced

Juice of 1 orange

2 tbsp olive oil

1 tbsp red wine vinegar Small handful of fresh

thyme sprigs

1 tsp sea salt

SALSA

½ cup Kalamata olives,

roughly chopped

1 tsp orange zest

½ -1 red chilli, finely diced

1 tbsp olive oil

2 tbsp red wine vinegar

Salt, to taste

1 Prick the meat side of the chicken all over and place in a bowl. Add the orange slices, juice, oil, red wine vinegar, thyme sprigs and salt, then toss together well to coat. Leave overnight to marinate.

2 Preheat oven to 180oC. Lightly oil an oven tray and spread out the chicken pieces in a single layer, leaving the orange slices and thyme sprigs in the marinade. Roast the chicken for 30 minutes, then add the oranges and thyme, cooking for a further 15 minutes or until the chicken is cooked through.

3 While the chicken cooks, make up the salsa by mixing all of the ingredients together. Stand at room temperature for 15 minutes to allow the flavours to develop. Taste and season with salt or more vinegar.

4 Serve your roast chicken with salsa and vegetables, and/or a green salad.