roasted chicken with orange slices

Roasted Chicken with Orange Slices

Serves 4



60ml olive oil
45ml freshly squeezed orange juice
45ml lemon juice
30ml grain mustard
45ml Huletts SunSweet Brown Sugar
salt and black pepper, to taste
8 chicken pieces
1 medium fennel, sliced into wedges
1 medium red onion, peeled and sliced into wedges
1 orange, unpeeled and sliced
chopped flat-leaf parsley, to garnish (optional)



  1. In a large bowl, lightly whisk together the olive oil, orange juice, lemon juice, mustard and sugar. Add salt and pepper to taste.
  2. Use your hands and gently mix in the chicken pieces, fennel, red onion and orange slices. Cover and leave to marinate in the fridge for a few hours or overnight.
  3. Preheat the oven to 200ºC.
  4. Transfer the chicken and its marinade to a baking tray, large enough to arrange the chicken in a single layer, with skins-side facing up.
  5. Roast for 35-45 minutes, until chicken is coloured and cooked through.