Marmalade Roast Chicken Traybake

1.

Heat the oven to 190°C fan.

2.

In a small bowl, mix together the marmalade, wholegrain mustard, olive oil and thyme leaves.

3.

Place the potatoes, red onions and carrots into a large roasting tray. Season well with salt and black pepper and toss together.

4.

Arrange the chicken thighs on top of the vegetables.

5.

Brush the chicken generously with the marmalade glaze, reserving a little for later.

6.

Roast for 45–50 minutes until the chicken is cooked through, the skin is golden and crisp, and the vegetables are tender.

7.

Warm the remaining marmalade slightly and brush over the chicken during the final few minutes of cooking for an extra glossy finish.

8.

Remove from the oven and leave to rest for 5 minutes before serving.

9.

Serve straight from the tray with seasonal greens, buttered cabbage or a simple green salad.