Roasted orange chicken with orange and rocket salad
1/3 cup (115g) orange marmalade
½ bunch oregano, coarsely chopped
grated rind and juice of ½ lemon
750g chicken thigh fillets (see tip)
3 oranges, segmented
100g baby rocket (see tip)
2 celery stalks, cut into chunks diagonally
2 tablespoons extra virgin olive oil
$4.05 per serve
kJ 1790, fat 19g, sat fat 4g.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 240°C or 220°C fan. Line a baking tray with lightly oiled aluminium foil.
2. Combine marmalade, oregano, lemon rind and juice in a shallow bowl. Add chicken and turn to coat. Season well and roll up each thigh fillet, enclosing a little marinade. Place on prepared tray and roast for 20 minutes, basting regularly with marinade, until cooked.
3. Meanwhile, place orange segments, rocket and celery in a bowl. Drizzle with oil, season to taste and toss gently to combine.
4. Serve roast chicken with salad and drizzle with juices.