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Roast chicken with oranges, chicory & spelt

Roast chicken with oranges, chicory & spelt served on a decorative plate

Roast chicken with oranges, chicory & spelt

Name: Roast chicken with oranges, chicory & spelt
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2
Ingredients: 4 bone-in chicken thighs skin on; 100ml vermouth; 1 tbsp olive oil; 2 heads of chicory halved; 2 oranges halved; 200g pearled spelt cooked with a bay leaf following pack instructions; 1 tbsp chopped parsley; splash of red wine vinegar (optional); 3 tbsp olive oil; 4 small shallots halved; 2 thyme sprigs leaves removed; 1 orange zested and juiced; 2 garlic cloves crushed; pinch of red chilli flakes; 2 tsp honey; 2 tsp Worcestershire sauce

Rosie Birkett

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Serves 2

Easy

Prep: 10 mins

Cook: 2 hrs

plus 6 hrs marinating

A star rating of 3 out of 5.2 ratingsRate

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For a dinner party, prep this chicken traybake ahead of time and bake two hours before your guests arrive. Bitter orange and chicory balance the richness

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Ingredients

Nutrition

Units:

MetricUS

4 bone-in chicken thighs

skin on
100ml vermouth
1 tbsp olive oil
2 heads of chicory

halved
2 oranges

halved
200g pearled spelt

cooked with a bay leaf following pack instructions
1 tbsp chopped parsley
splash of red wine vinegar

(optional)

For the marinade

3 tbsp olive oil
4 small shallots

halved
2 thyme sprigs

leaves removed
1 orange

zested and juiced
2 garlic cloves

crushed
pinch of red chilli flakes
2 tsp honey
2 tsp Worcestershire sauce

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Nutrition: Per serving

kcal1092
fat50g
saturates10g
carbs90g
sugars33g
fibre16g
protein50g
salt0.5g

Method

step 1

To make the marinade, whisk all the ingredients together and season. Thoroughly coat the chicken in the marinade and leave for 6 hrs, or preferably overnight.
step 2

Remove the chicken from the fridge 30 mins before cooking. Heat oven to 180C/160C fan/gas 4. Tip the chicken and its marinade into a roasting tin along with the vermouth. Cover the tin with foil and roast in the oven for 1 hr 40 mins.
step 3

Meanwhile, heat the remaining oil over a medium to high heat in a frying pan. Put the chicory and orange halves cut-side down in the pan, and cook for 5 mins until caramelised. Set aside until the chicken is ready.
step 4

Remove the foil from the roasting tin and add the caramelised chicory and oranges, squeezing over the juice of one. Turn the heat up to 200C/180C fan/gas 6 and cook for a further 15 mins, until the chicken is nicely caramelised. Remove the tin from the oven and transfer the chicken, chicory and oranges to a plate and keep warm.
step 5

Put the roasting tin over a medium heat on the hob, and squeeze in the juice of half a caramelised orange, adding a little water and using a wooden spoon to scrape up any crispy bits. Cook until the juices are reduced to a sauce that coats the back of a spoon. Toss the cooked spelt through the juices, then add the parsley. Taste and season, adding the red wine vinegar, if you like. Divide the spelt between two plates and top with the chicken, chicory and half a caramelised orange to squeeze over.

Recipe from Good Food magazine, January 2018

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A star rating of 3 out of 5.2 ratings

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