Recipe for Chicken thighs baked with orange, oregano and honey, served with Potatoes, Carrots, Leeks and a green Olive Gremolata.

2 chicken thighs
200g baby potatoes – cut in half
1 carrot – dice (1cm)
1 leek – slice (2cm)
½ sachet honey
5g fresh oregano – chop leaves finely
½ tbsp olive oil for gremolata (from your pantry)
50g green olives – chop roughly
½ clove garlic – crush, peel and chop finely
¼ fresh chilli – chop finely
¼ orange
¼ tbsp white wine vinegar
olive oil (from your pantry)
salt & black pepper (from your pantry)

How to

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Potatoes: Place the baby potatoes in a pot of salted boiling water. Cook on a high heat for 5-7 minutes, until slightly softened (par-boiled). Drain and set aside.

Orange: Using the fine side of the grater, grate the skin of the orange to create zest. (You’ll use half the zest for the chicken and half for the gremolata). Then cut the orange in half and juice. Don’t discard the juiced orange segments that you have juiced. You will add them to the roast chicken and vegetables for extra flavour.

Chicken: Season the chicken well with salt and pepper. Place a pan on a medium-high heat. Drizzle in a little olive oil. When hot fry the chicken skin-side down until the skin is golden, about 3 minutes.

Marinade: In a bowl mix together the honey, generous glug of olive oil, HALF the orange zest and HALF the fresh oregano. Season well with salt and pepper.

Roast: Place the par-boiled potatoes, carrots, leeks and chicken (skin-side up) into a casserole dish. Pour over the marinade and mix it through the vegetables and over the chicken. Add the orange segments that you juiced earlier. Roast for 30-35 minutes, until the chicken and vegetables are cooked through and golden.

Olive Gremolata: Mix the green olives, garlic, chilli (optional), white wine vinegar, olive oil (see quantity above), the remaining HALF of the fresh oregano and the remaining HALF the orange zest.

Serve the chicken and roast vegetables topped with spoonfuls of the olive gremolata.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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