Sticky Honey Roasted Chicken With Blood Oranges
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour
- 1 blood orange, sliced
- 1 large onion, peeled and cut into 6 or 8's
- 3 parsnips, peeled
- 2 swedes, peeled
- 1 sweet potato, peeled
- 4-6 chicken thighs, skin on, bone in
- 1/4 cup blood orange juice
- 3 tablespoons soy sauce
- 4 tablespoons honey
- 2 tablespoons oil
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Salt and black pepper to season
- 1.5 tablespoon cornflour for gravy
Step 1 - Preheat oven to 200C/400F and have a large roasting tray ready. Cut up the onion, parsnips, swedes and sweet potatoes. The swedes will take the longest to cook so cut those in bite sized pieces. The parsnips are best cut as batons while the sweet potato can be rather large chunks as they take the shortest to cook (not too large though).
Step 2 - Nestle the chicken thighs and vegetables around them. In a jug whisk the juice, soy sauce, honey, oil, mustard and salt. Pour this over the chicken and roast for 45 minutes taking it out once or twice and spooning over the juices.
Step 3 - Turn the oven up to 220C/428F and place the blood orange slices on top and roast for 10 minutes until chicken is golden brown. Carefully drain the pan drippings. I got 1.5 cups worth of liquid. Mix the cornflour with 2-3 tablespoons of water to make a slurry and heat the pan drippings and thicken it using the cornflour slurry.