Marmalade Roast Chicken with Caramelised Red Onions
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Try basting a whole chicken in a combination of Frank Cooper’s Fine Cut Marmalade and Dijon mustard for a quick way to liven up roast chicken.
Serves 4
What you need
- 1 medium whole chicken
- 2 tbsp of Frank Cooper’s Fine Cut Marmalade
- 2 tbsp of Dijon Mustard
- 2 large red onions, cut into quarters
- 1 roasting tin
How to make it
- Place the chicken into a roasting tin.
- Mix the marmalade and Dijon mustard together in a bowl smear over the chicken.
- Place the onions around the chicken then transfer to a preheated oven and cook as directed on the pack instructions.
- Baste the chicken and the onions with the juices a couple of times during cooking.
Hints and tips
- Add a spoonful of Frank Cooper’s Fine Cut Marmalade to your gravy and this will really compliment your marmalade roast chicken.
- This glaze also works on Chicken drumsticks and thighs and great on Turkey too.
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