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  • 2 oranges
    1 zested and juiced, 1 halved and sliced
  • 1 lime
    zested and juiced
  • 1 tbsp fish sauce
  • 1 red chilli
    finely chopped (deseeded, if you prefer less heat)
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 20g ginger
    peeled and finely grated
  • 4 garlic cloves
    crushed
  • 1 kg skin-on, bone-in chicken thighs
  • 1 large broccoli
    (about 400g), broken into florets, stalks roughly chopped
  • 2 x 250g pouches mixed grains
    (we used red rice & quinoa)
  • 200ml chicken stock
    made with ½ stock cube
  • small handful of coriander
    finely chopped

Nutrition: Per serving (6)

  • kcal477
  • fat22g
  • saturates5g
  • carbs38g
  • sugars10g
  • fibre6g
  • protein28g
  • salt1.16g

Method

  • step 1

    Heat the oven to 220C/200C fan/gas 7. Combine the orange juice and zest with the lime juice and zest, the fish sauce, chilli, honey, 1 tbsp of the oil, the ginger and garlic in a large bowl. Add the chicken thighs, season and toss to coat.

  • step 2

    Tip the broccoli, mixed grains, stock and remaining oil into a large roasting tin, and stir well. Nestle the orange slices and chicken thighs on top, skin-side up, and spoon over half the marinade from the bowl. Roast for 20 mins, then spoon over the remaining marinade. Roast for a further 20-25 mins, or until the chicken thighs are golden, sticky and cooked through. Serve with the coriander scattered over the top.

Recipe from Good Food magazine, October 2024

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