Sticky orange and mustard chicken

Method:

Preheat oven to 180C.

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.

Increase heat to high and bring to a simmer. Cook for 10 minutes or until glaze thickens. Remove from heat.

Heat oil in a large frying pan over high heat. Add chicken pieces and cook for 2-3 minutes each side or until browned.

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.

Preheat a barbecue grill or chargrill on medium heat.

Brush chicken with the remaining glaze and cook, turning for 5 minutes or until caramelized and golden brown.

Transfer to a serving plate. Serve with baby rocket leaves and lemon wedges.