Spanish orange chicken

This Moorish-inspired chicken with its boozy kick is a step up from your normal mid-week tray bake.

Serves 4 Ready in 1 hr 15 mins, ✢ plus resting

6-8 skin-on chicken thighs and/or legs

1tbsp olive oil

2 large onions, sliced

4 garlic cloves, roughly chopped 200ml sweet sherry

2 whole oranges, plus the juice of 2 Small bunch of lemon thyme

100g large, pitted green olives

15g butter

1 Heat the oven to 200C/Gas 6. Season the chicken with salt and pepper. Heat the oil in an ovenproof casserole then fry the chicken, turning once with tongs, until golden on each side. Set aside.

2 In the same pan, fry the onions with a pinch of salt for 5-10 mins, then add the garlic and continue to fry for 2 mins. With the heat down to medium, deglaze the pan with the sherry and orange juice. Now turn to a simmer for 5 mins before turning off the heat.

3 Return the chicken to the pan, skin-side up. Add sprigs of lemon thyme and cook in the oven for 25 mins. Remove the skin, pith and pips of the whole oranges, and slice into 1cm-thick rounds. After basting the chicken with its own pan juices, scatter in the olives and orange slices, and return to the oven for a further 20 mins. Allow to rest for 10 mins, stir in the butter and serve.

Per serving: 632 cals, 32g fat 32g, 16.8g sat fat, 22g carbs

COOK’S TIP Keep the oranges on top or they will fall apart in the heat