Orange, Chilli and Thyme Roasted Chicken
Serves: 6Ingredients
- 3 tbsp extra virgin olive oil
- 1 small red chilli, deseeded and finely chopped
- Zest of 1 orange, plus 2 tbsp of juice
- 2 tsp Mild Curry Powder
- 2cm / 1 inch fresh root ginger, peeled and grated
- 6 sprigs thyme, leaves only
- 6 Chicken Breast Fillets
- 750g / 1 ½ lb new potatoes, washed and halved
Method
- Preheat the oven to 220°C, gas mark 7. In a bowl, make a paste with 1 tablespoon of the oil, the chilli, orange zest and juice, curry powder and ginger. Stir in the thyme leaves and season well.
- Slash each chicken fillet diagonally 4 times, about 1cm deep, and coat with the paste. Set aside to marinate in the fridge for at least 20 minutes, or overnight
- Place the potatoes in a large roasting tray, coat in 2 tablespoons of oil and season well. Bake in the oven for 15 minutes. Turn the heat down to 200°C, gas mark 6.
- Remove the tray from the oven and place the chicken fillets on top. Spread any remaining paste over the fillets and return to the oven for 15 - 20 minutes, until thoroughly cooked. Serve warm or cold with the spinach salad.
Hazel Ryder