Roast Chicken with Mustard, Marmalade, Parsnips & Orange, Foolproof One-pot by Alan Rosenthal. Photography by Rita Platts.
One-pot cooking cuts down on washing up, requires minimal kitchen space and tends not to be overly complicated. What’s not to love about that?
In the first book of the Foolproof series, Foolproof One-Pot celebrates throwing ingredients into a single dish and letting the oven do the work. Alan Rosenthal offers amazing new ways to elevate classics, as well as revealing new sure-to-be favourites.
From weekend slow cooks to easy-going tray bakes, this mouth-watering collection of 70 useful, vibrant recipes are all cooked with minimal fuss and maximum flavour!
Foolproof One-Pot: 60 Simple and Satisfying Recipes is available at Amazon.com and Indigo.ca.
Roast Chicken with Mustard, Marmalade, Parsnips & Orange
Teaming chicken with orange makes for a classic combination. And, being fond of the slight bitterness in marmalade, I love using it in chicken dishes. Here you’re rewarded with wonderfully dark, caramelized chicken skin with parsnips just beginning to turn jammy at the edges. Any bits that get stuck to the pot are delicious, so make sure you get in quick before your friends or family do!
2 tbsp marmalade
1 tbsp Dijon mustard
3 tbsp extra virgin olive oil, plus extra for rubbing
1 tbsp balsamic vinegar
2 garlic cloves, finely grated
1 tbsp clear honey
500g (1lb 2oz) new potatoes, halved 1 parsnip, peeled and cut into 6–8 pieces
1 red onion, peeled and cut into 8 wedges
1 orange, cut into 8 wedges
2 sprigs of rosemary
8 skin-on bone-in chicken thighs (about 1kg/2lb 4oz), trimmed of excess skin
150g (5oz) green beans
sea salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/gas mark 6. In a medium-sized bowl, mix together the marmalade, mustard, oil, vinegar, garlic and honey with a good pinch of salt and some black pepper.
Add the potatoes, parsnip, onion and orange wedges to your wide shallow pot. Pour over half of the marmalade mixture and, using your hands, mix everything together. Pop in the oven for 25 minutes.
Meanwhile, add the chicken to the bowl with the remaining marinade and coat the thighs well.
Take the pot out of the oven and give it a good shake. Push the rosemary sprigs in among the vegetables and orange and then place the chicken thighs, skin-side up, on top. Sprinkle a little more salt onto the chicken and return the pot to the oven. Roast for 40 minutes until the chicken thighs turn a deep golden colour.
Rub the beans with a little olive oil. Take the pot out of the oven, scatter the beans across the surface of the pot and return to the oven for a final 10 minutes to cook the beans through.
Remove from the oven and serve.
Recipe reprinted with permission from Hardie Grant Books.