This easy marmalade and apricot chicken will be your new midweek favourite

Give this a whirl next week

Big on flavour but light on washing up, this sweet take on a chicken classic tastes as good as it looks. Ready in three steps, meal prep like a boss and make it the night before

Sticky Marmalade and Apricot Chicken

Serves: 4

Prep: 10 minutes

Cook: 45 minutes

Ingredients:

• 8 small chicken thigh cutlets, skin on
• ¼ cup orange marmalade
• ½ cup apricot nectar
• 2 garlic cloves, crushed
• 2 small oranges, thinly sliced
• 4 fresh thyme sprigs
• 500g Kent pumpkin, skin on, cut into wedges, halved
• 1 tbsp extra virgin olive oil
• 150g green beans, trimmed, halved
• Chopped fresh flat-leaf parsley leaves, to serve

Sticky Marmalade and Apricot Chicken

Method:

#1. First, preheat the oven to 220°C/200°C fan-forced.

#2. Place the chicken thighs, skin-side up, on a large baking tray with sides. Place the marmalade, apricot nectar and garlic in a jug. Stir to combine, then spoon over chicken. Season with salt and pepper. Add the orange slices and thyme to the tray then place in the oven and roast for 20 minutes.

#3. Add pumpkin to the tray and drizzle with oil. Season with salt and pepper. Roast for a further 25 minutes, or until the chicken is cooked through, adding beans to the tray in the last 5 minutes of cooking.

#4. Serve sprinkled with parsley, and enjoy.

Originally published as This easy marmalade and apricot chicken will be your new midweek favourite