Spanish orange chicken traybake
Boozy, spicy and warming, it’s perfect for this time of year. Serve this tasty bake with a side of salad or boiled potatoes.
Serves 4 • Ready in 1 hr 15 mins 1tbsp olive oil 6-8 skin-on chicken thighs and/or legs 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. Heat the oil in an ovenproof casserole. Season the chicken then fry in the hot fat, 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.
3 With the heat down to medium, deglaze the pan with the sherry and orange juice. Simmer for 5 mins before turning off the heat.
4 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.
5 Allow to rest for 10 mins, stir in the butter and serve.
Per serving: 632 cals, 32g fat, 16.8g sat fat, 22g carbs >>