Ingredients
• 3 tablespoons bitter orange marmalade, warmed gently
• 1 tablespoon Dijon mustard
• 8 chicken thigh cutlets (with skin on)
• 2 red onions, quartered
• 1 orange, quartered, plus juice of 1 orange
• 1 tablespoon olive oil
Winter salad
• 2 tablespoons sherry vinegar or red wine vinegar (see Notes)
• 1/4 cup (60ml) olive oil
• 1/2 cup flat-leaf parsley leaves
• 3/4 cup (120g) kalamata olives, pitted
• 100g feta, crumbled
• 2 oranges, peeled, white pith removed, cut into 5mm-thick rounds
Method
1. Preheat the oven to 200C. 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 turn to coat well.
3. Arrange the chicken skin-side up and drizzle with any remaining marmalade mixture. Scatter over the onion and orange quarters, then drizzle with the orange juice and olive oil. Season well with salt and pepper.
4. Roast for 35-40 minutes until the chicken is golden and cooked through, basting with the juices once or twice.
5. Meanwhile, for the winter salad, whisk together the vinegar and olive oil in a bowl. Add the parsley, olives, feta and orange and gently toss to combine.
6. Divide the chicken and salad among plates, then drizzle over any pan juices.
