Sticky orange and mustard chicken

Sticky orange and mustard chicken

Ingredients (serves 4):

  • 1 (1.6kg) whole fresh chicken, cut into quarters
  • 1 tablespoon olive oil
  • 500ml (2 cups) hot water
  • Baby rocket leaves, to serve
  • Lemon wedges, to serve

Fot the orange mustard glaze:

  • 185ml (¾ cup) orange juice
  • 170g (½ cup) orange marmalade
  • 2 tablespoons brown sugar
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons rosemary sprigs
  • 1 tablespoon lemon thyme sprigs
  • 2 garlic cloves, crushed



  1. Preheat oven to 180C.
  2. To make the orange mustard glaze, combine the orange juice, marmalade, sugar, mustard, rosemary, thyme and garlic in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until marmalade dissolves.
  3. Increase heat to high and bring to a simmer. Cook for 10 minutes or until glaze thickens. Remove from heat.
  4. Heat oil in a large frying pan over high heat. Add chicken pieces and cook for 2-3 minutes each side or until browned.
  5. Combine the water and 2 tablespoons of the glaze in a roasting pan. Place chicken, skin-side down, in the mixture. Cover with foil and bake, turning once, for 45 minutes or until just cooked through.
  6. Preheat a barbecue grill or chargrill on medium heat.
  7. Brush chicken with the remaining glaze and cook, turning for 5 minutes or until caramelized and golden brown.
  8. Transfer to a serving plate. Serve with baby rocket leaves and lemon wedges.
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