Sticky marmalade chicken traybake
Serves: 6
Total time: 
Recipe by Kate Titford / Recipe photograph by Dan Jones
Sticky marmalade chicken traybake
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
445Kcal
Fat
9gr
Saturates
2gr
Carbs
51gr
Sugars
14gr
Fibre
7gr
Protein
37gr
Salt
0.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3 red peppers, deseeded and cut into wedges
- 2 red onions, cut into wedges
- 1.2kg Anya potatoes or similar small new potatoes, halved lengthways
- 1 tbsp olive oil
- 12 chicken thighs, bone in and skin on
- 4 tbsp marmalade
- 1 tsp harissa paste (we like Belazu rose harissa)
- juice of ½ lemon
- zest and juice of 1 orange
- a handful of flat-leaf parsley, chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Divide the vegetables between 2 large, shallow roasting tins and drizzle over the oil. Season with salt and pepper then toss everything together. Put the chicken thighs on top of the vegetables.
- Mix the marmalade, harissa, lemon juice, and orange zest and juice together with some seasoning in a small bowl and drizzle the mixture all over the chicken and vegetables.
- Roast for 45 minutes, until the chicken is cooked through and the vegetables are tender, giving them a stir halfway through the cooking time. Scatter with parsley to serve.
Chef quote
Serve with green veg.
