Orange & Thyme Chicken

INGREDIENTS

4 chicken legs with the skin on
2 oranges 

6 cloves minced garlic

1 tablespoon honey 

1 teaspoon Dijon mustard

1 tablespoon balsamic vinegar 

200ml chicken stock 

Salt 

Pepper

1 tablespoon thyme fresh or dried

METHOD

First, prepare the sauce. In a bowl add the juice and zest of one orange, Add the honey, minced garlic balsamic vinegar, Dijon mustard & chicken stock.

Remove the chicken from the fridge and rinse under cold water if necessary. Pat the chicken dry with a paper towel, this will ensure crispy skin. Season the chicken with salt, pepper, and fresh thyme.

Heat a large frying pan with a drizzle of olive oil. Add the chicken legs into the pan skin side down. Cook till golden brown. Turn the chicken over & cook on the other side for 5 minutes. 

Pour in the orange-infused stock. 

Slice one orange & scatter over the chicken legs.

Place into a preheated oven at 180 degrees to cook for 40 - 45 minutes. Cooking time may vary depending on the size of the chicken legs. Use a thermometer to check the chicken has reached a core temp of 82 degrees or that the juices are running clear.

 Best served immediately with mashed or roasted potatoes or even rice.

Serves 4