Roast Marmalade Chicken with winter salad

by tgscmanager / Tuesday, 13 May 2014 / Published in Dinner Recipe
Roast Marmalade Chicken with Winter Salad
Oranges are at their best in winter so make the most of them in this wonderful dish.
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  1. 4 tbs TGS Co Whisky Seville Marmalade
  2. 3 tbs TGS Co Honey Mustard
  3. 8 medium chicken breast fillets skin on
  4. 2 red onions, quartered
  5. 1 orange, quartered
  6. juice of 1 orange
  7. 1 tbs olive oil
  8. Winter Salad
  9. 2 tbs sherry vinegar
  10. ¼ cup olive oil
  11. ½ cup parsley leaves
  12. 100g feta, crumbled
  13. 2 oranges, peeled, pith removed and cut into 5mm rounds
  1. Preheat oven to 200C and line a roasting pan with baking paper
  2. Mix the marmalade and mustard with some sea salt and pepper in a large bowl. Add the chicken and coat well. Arrange the chicken, skin side up and drizzle with any remaining marmalade mixture.
  3. Scatter over the onion and orange quarters, then drizzle with the orange juice and olive oil.
  4. Roast for 35-40 minutes until the chicken is golden and cooked through, basting several times with pan juices.
  5. Meanwhile, for the winter salad, whisk together the vinegar and olive oil in a bowl. Add the parsley, olives, feta and orange and toss gently to combine.
  1. Divide chicken and salad among 4 - 6 plates and drizzle any remaining pan juices over
Tasmanian Gourmet Sauce Company