Roast chicken with mustard, marmalade, parsnips & orange

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200C/180C fan/gas

Step 2

Mix the marmalade, mustard, oil, vinegar, garlic and honey with a good pinch of salt and a grinding of black pepper in a small bowl.

Step 3

Tip the potatoes, parsnip, onion and orange wedges into a roasting tin or dish.

Step 4

Pour over half the marmalade mixture and use your hands to toss everything together, then roast for 25 mins.

Step 5

Meanwhile, tip the chicken into the bowl with the remaining marinade and toss well to coat the chicken.

Step 6

Remove the tin from the oven and give it a good shake.

Step 7

Nestle in the rosemary sprigs, then arrange the chicken, skin-side up, on top.

Step 8

Sprinkle with salt and return the tin to the oven.

Step 9

Roast for 40 mins.

Step 10

Rub the green beans with a little olive oil, add to the tin, then return to the oven for a final 10 mins.

Step 11

GOOD TO KNOW vit c.

Step 12

1 of 5-a-day • gluten free PER SERVING 468 kcals · fat 23g .

Step 13

saturates 5g carbs 37g .

Step 14

sugars 18g • fibre 5g • protein 25g • salt 1g