Marmalade Chicken
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A simple citrus glaze using a mixture of Robertson’s Golden Shred marmalade and Dijon mustard basted on chicken thighs or drumsticks before roasting can add a tasty twist to a classic family favourite.
Serves 4
What you need
- 4 chicken thighs or 8 drumsticks
- 2 tbsp Robertson’s Golden Shred marmalade
- 2tsp Dijon mustard
- roasting tin
How to make it
- Preheat the oven to 220°C/425°F/Gas 7
- Slash the skin of each chicken portion about three times with a sharp knife and then place in a roasting tin.
- In a small bowl mix together Robertson’s Golden Shred marmalade and Dijon mustard then smear the paste over the chicken.
- Roast in the oven for 30-35 minutes or until the chicken is piping hot and cooked thoroughly.
Hints and tips
- This glaze also works really well on a whole roast chicken or duck.
- For a fantastic supper idea serve the glazed chicken with a citrus flavoured cous cous salad.
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