Roast chicken with mustard, marmalade, parsnips & orange

Ingredients

• 2 tbsp marmalade
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 garlic cloves, crushed
• 1 tbsp clear honey
• 500g new potatoes, halved
• 1 parnsip, peeled and cut into 6-8 pieces
• 1 red onion, peeled and cut into 8 wedges
• 1 orange, cut into 8 wedges
• 8 skin-on, bone-in chicken thighs (~1kg)
• 2 rosemary sprigs, torn
• 150g green beans

Method

1. Heat the oven to 180C fan.
2. Mix the marmalade, mustard, oil, vinegar, garlic and honey with a good pinch of salt and a grind of black pepper in a bowl.
3. Tip the potatoes, parsnips, onion and orange wedges into a roasting tin.
4. Pour over half the marmalade mixture and toss together. Then roast for 25 mins.
5. Meanwhilew tip the chicken into a bowl with the remaining marinade and toss well to coat the chicken.
6. Rmeove the tin from the oven and give it a good shake. Nestle in the rosemary sprigs, then arrange the chicken, skin-side up on top. Sprinkle with salt and return the tin to the oven then roast for 40 mins.
7. Rub the green beans with a little olive oil. Add to the tin then return the oven for a final 10 minutes.