Roast Chicken Thighs with Mustard, Marmalade, Parsnips & Orange

Originally from: 'Foolproof One-Pot' book by Alan Rosenthal.

The quantities below have double the amount of sauce ingredients from Alans original recipe (from my Mum and Dad's notes...). The Sauce deff needs more liquid, so I've also added a glass of white wine...

Serves 4

4 tbsp marmalade
2 tbsp Dijon mustard
6 tbsp extra virgin olive oil, plus extra for rubbing
2 tbsp balsamic vinegar
4 garlic cloves, finely grated
2 tbsp clear honey
sea salt and freshly ground black pepper

500g (1lb 2oz) new potatoes, cut into small chunks
1 parsnip, peeled and cut into 6–8 pieces
1 red onion, peeled and cut into 8 wedges
2 medium oranges, cut into wedges
A good glug of white wine
Bay leaves, a few, torn

2 sprigs of rosemary
8 skin-on bone-in chicken thighs

150g (5oz) green beans

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. In a medium-sized bowl, mix together the marmalade, mustard, oil, vinegar, garlic and honey with a good pinch of salt and some black pepper.

Add the potatoes, parsnip, onion and orange wedges to your wide shallow pot. Pour over half of the marmalade mixture and, using your hands, mix everything together. Pop in the oven for 25 minutes.

Meanwhile, add the chicken to the bowl with the remaining marinade and coat the thighs well.

Take the pot out of the oven and give it a good shake. Push the rosemary sprigs in among the vegetables and orange and then place the chicken thighs, skin-side up, on top. Sprinkle a little more salt onto the chicken and return the pot to the oven. Roast for 40 minutes until the chicken thighs turn a deep golden colour.

Rub the beans with a little olive oil. Take the pot out of the oven, scatter the beans across the surface of the pot and return to the oven for a final 10 minutes to cook the beans through.

(Note: Try in the slow cooker...)