Guest Recipe: Roasted Marmalade Chicken with Herby Hassleback Potatoes

This delicious looking recipe is from the lovely Annie Mae Herring, a recipe developer & food stylist who has been in the industry for over 5 years. You can find Annie’s other incredible recipes and beautiful images over on her instagram page @theculinarybee. You can subscribe to her weekly recipes here.

This recipe uses Sutton Hoo Chicken thighs, the marinade can be prepared the day before, making it the perfect meal if you want to serve something that looks and tastes impressive but doesn’t require too much hard work on the actual day!

Ingredients

For the chicken

·        4 skin on chicken thighs

·        1 heaped tbsp marmalade

·        1 tsp wholegrain mustard

·        100ml orange juice

·        2 garlic cloves - finely grated

·        1 heaped tsp cornflour

·        1 tbsp freshly chopped rosemary and thyme

·        Pinch of salt and black pepper

For the potatoes

·        150g mini potatoes

·        50ml extra virgin olive oil

·        1 tbsp rosemary – finely chopped

·        1 tbsp thyme – finely chopped

·        1 garlic clove-  finely grated

·        ½ lemon, zest

·        Salt and black pepper to season

The rest

·        1 handful of cranberries

·        1 orange quartered

·        120ml white wine

Method

1.      Add all the ingredients for the chicken into a mixing bowl and stir to evenly combine. Place the chicken into the sauce and cover. Pop in the fridge for 1 hour (or overnight if you wish) to marinate

2.      Preheat your oven to 200/180°C Fan. Add all the ingredients together for the potatoes into a bowl and give it a good mix. To create the Hassleback effect, using a very sharp knife, only cut 2/3 of the way down leaving 1/2-1cm slice between each cut. Pop the potatoes into the mixing bowl with the herby olive oil and mix well, being careful not to break them up

3.      Place the potatoes into a large skillet and roast for 30-35 minutes until crispy. In a small casserole dish, add the chicken and the marinade along with the orange quarters, cranberries and wine. Roast for 30 minutes. Serve together in the skillet along with fresh rosemary to garnish.

For more inspiration and recipes follow Annie Mae’s instagram page @theculinarybee and subscribe to her weekly recipes here.

Image credit: Annie Mae Herring