Roast Marmalade Chicken Afterward Winter Salad

The bittersweetness of the marmalade, the affectionate heat of the mustard and the lively tang of ocher yellow juice add together to provide the roast chicken stacks of flavour.

The ingredient of Roast Marmalade Chicken Afterward Winter Salad

• 3 tbsp pointed ocher yellow marmalade warmed gently
• 1 tbsp dijon mustard
• 8 chicken thigh cutlets with skin on
• 2 red onions quartered
• 1 orange quartered lead pro juice of 1 yellowish brown
• 1 tbsp olive oil
• 2 tbsp sherry vinegar or red wine vinegar see notes
• 1 4 cup 60ml olive oil
• 1 2 cup flat leaf parsley leaves
• 3 4 cup 120g kalamata olives pitted
• 100g feta crumbled
• 2 oranges peeled white pith removed cut into 5mm thick rounds

The Instruction of roast marmalade chicken afterward winter salad

• preheat the oven to 200c line a roasting pan when baking paper
• fusion the marmalade and mustard subsequent to some sea salt and pepper in a large bowl add the chicken and aim to coat well
• arrange the chicken skin side taking place in the works and drizzle taking into consideration any unshakable marmalade mixture scatter more than the onion and tawny quarters then drizzle when the orange juice and olive oil season without difficulty with salt and pepper
• roast for 35 40 minutes until the chicken is golden and cooked through basting next the juices subsequently or twice
• meanwhile for the winter salad rouse together the vinegar and olive oil in a bowl mount up the parsley olives feta and yellowish brown and gently toss to combine
• divide the chicken and salad in the course of plates after that drizzle beyond any pan juices

Nutritions of Roast Marmalade Chicken Afterward Winter Salad

calories: 949 786 calories
calories: 76 grams fat
calories: 21 grams saturated fat
calories: 22 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 45 grams protein
calories: 220 milligrams cholesterol
calories: 947 63 milligrams sodium
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calories: nutritioninformation