Sticky orange chicken with parsnips, maple & pecans

Sticky orange chicken with parsnips, maple & pecans

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(15 ratings)

Prep: 25 mins Cook: 1 hr, 5 mins


Serves 2
Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

Nutrition and extra info

Nutrition: per serving

  • kcal656
  • fat28g
  • saturates4g
  • carbs52g
  • sugars40g
  • fibre14g
  • protein42g
  • salt1g


  • 2 blood oranges, 1 juiced, 1 thickly sliced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp sherry vinegar
  • 1 tbsp wholegrain mustard
  • 1 tbsp cranberry or redcurrant jelly, melted
  • 2 parsnips, quartered, peeled and the core cut out and discarded



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 4 chicken thighs, skin on
  • 140g small shallots, left whole but peeled
  • 2 thyme sprigs, broken up a bit
  • 25g pecans, barely chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • mixed leaf salad or wilted spinach, to serve (optional)
  • cooked rice, to serve (optional)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin – make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.

  2. Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

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Comments, questions and tips

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philinbrighton's picture
22nd Mar, 2015
Used regular oranges, which might have been bigger and had a lot of juice but the sauce didn't go sticky in the oven. I poured the sauce off and reduced it which made it a bit less watery. I also cooked the chicken on it's own for 15 extra minutes at the start to make it more tender. Apart from that it was great. Super tasty and simple.
7th Mar, 2015
Delicious. Lovely mix of flavours and so simple. Can't wait to make it again.
25th Feb, 2015
Doubled up the recipe and I think this may have caused the sauce to be less sticky than it should have been. Misred and put the pecans in too early but it was still good and family wolfed it down. The parsnips were especially good.
22nd Feb, 2015
This is a glorious recipe - very easy, bursting with flavour and as appropriate for a dinner party as for a family midweek meal.
10th Mar, 2015
Looks great, I'd love to make it this week. Can this be done with normal oranges?
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