Marmalade chicken

“I came up with this recipe when I was dreaming about Christmas ham one day. The glaze is sweet, sticky and ever so slightly bitter. Chicken legs, which comprise the thigh and drumstick, are the most flavourful part of the bird, and are made even better with a sweet glazed crispy skin.” – Olivia Galletly

Serves 4

4 chicken legs

table salt

cracked pepper

¼ cup marmalade

3 tbsp brown sugar

1 tbsp wholegrain mustard

¼ tsp ground cloves

¼ tsp ground fennel seeds

2 oranges

⅓ cup white wine

8 sprigs of thyme

1 sprig rosemary

1 tbsp olive oil

Preheat the oven to 170°C fan-bake.

Season the chicken legs with salt and pepper.

In a small pot over a low heat, melt together the marmalade, sugar, mustard, ground cloves and fennel. Season with salt and pepper.

Cut the oranges into 1 cm slices and place in the base of a medium-sized roasting dish. Place the chicken legs on top and spoon two thirds of the glaze over the skin of the chicken.

Reserve one third of the glaze to brush over the chicken halfway through baking.

Pour the wine around the chicken thighs. Scatter over the thyme leaves and rosemary. Drizzle with oil and place in the oven.

Bake for 40–45 minutes or until golden brown. After 20 minutes, spoon the extra glaze over the chicken and continue cooking. Rest for at least 5 minutes before serving.

Images and text from The Hungry Cook by Olivia Galletly, published by Allen & Unwin, RRP $45. Food images © Olivia Galletly. Cover and lifestyle images © Manja Wachsmuth.