Citrus-spiked chicken with roasted red onions

Citrus-spiked chicken with roasted red onions

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(5 ratings)

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Cooking time

Prep: 10 mins - 20 mins Cook: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 4

Spike up your chicken with a citrus tang - and make it low-fat by removing the skin before you cook

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving without skin

kcalories
404
protein
38g
carbs
48g
fat
8g
saturates
1g
fibre
2g
sugar
9g
salt
0.25g

Ingredients

  • 1 orange
  • 1 lemon
  • 4 tbsp fine cut marmalade, Tiptree Orange and Tangerine Fine Cut are best
  • 2 tbsp olive oil
  • 4 boneless chicken breast fillets, skin on or off
  • a small bunch of fresh thyme
  • 3 medium red onions, peeled and cut into thin wedges
  • 200g couscous
  • 1 tbsp fresh parsley, chopped

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Method

  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the orange and lemon in halves and squeeze juice from one half of each fruit into a small bowl. Mix in the marmalade and 1 tablespoon of the olive oil. Season well and set aside.
  2. Cut 3-4 diagonal slashes in each chicken breast, then stuff a sprig of thyme in each slash. Put chicken and onion into a large gratin dish or roasting tin.
  3. Cut the remaining orange and lemon halves into thin wedges, arrange around the chicken and onion and spoon marmalade mixture over the top. Scatter over a few more thyme sprigs and season with black pepper. (You can prepare up to this point a couple of hours ahead, and keep in the fridge covered in cling film.)
  4. Bake for 30-35 minutes until golden and cooked through. Ten minutes before you are ready to serve, prepare the couscous according to the packet instructions, then stir in remaining olive oil and chopped parsley.
  5. Put a chicken breast on each plate, surround with the onion and fruit wedges and spoon juices over. Serve the couscous in a bowl, for people to help themselves.

Recipe from Good Food magazine, February 2002

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Comments

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joferg's picture

very quick and easy to make & nice strong citrus flavour. I served it with lemon & coriander cous cous which enhanced the citrus & soaked up the runny sauce nicely. I would definitely make this again.

gooseberrycrumble's picture
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Made this tonight. Used two onions, added mushrooms to roasting pan and couldn't get hold of any fresh thyme. Served with vegetables since I don't eat couscous. Sauce a little runny but still very citrussy. Rating is therefore for adapted recipe, but felt dish was rather 'average' and would probably actually have preferred the chicken on its own.

glenyst's picture
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I've done this several times now, and have found the sauce runny every time, until the last time, when I stirred 2 teaspoons of cornflour into it at the end. I put the roasting pan on the top of the oven and stirred it in over a low heat uintil I got the consistency I like. For me, this lifts it to 5*

glenyst's picture
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This was a success in our house, but the sauce was runny, not sticky like the picture. I think I need to use a bigger dish next time.

poshpause's picture
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Foodbowl - I can only suggest that it was the Marmalade you used that created the aftertaste.

I've made this three times now - with the addition of chopped green chilli - and it has been fabulous every time. I use the cheap-as-chips marmalade as I find other types to be too strong. Also, the sauce acts as a great warm dressing for the salad I serve it with.

historic's picture

Tried this last night for dinner. Looked lovely when I took it out of the oven. I found it to be rather sweet with a tangy after taste which I did not like. I managed to only get through half of my chicken and threw the rest of it away. My family tried their best and managed to eat their chicken but have asked me not to make it again. I have no problem with that request!

linnewton's picture
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Will make this one again as so easy and healthy.

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