Orange and Rosemary Glazed Chicken


This is a very simple but effective way of jazzing up chicken. Again, great for entertaining as you prepare in advance and it can continue to marinate until you are ready to cook. Best of all it’s low in fat and calories – just 350 kcal and 8.5g fat per serving.

Serves 6

2 seedless oranges

1/2 cup or 185g honey

2 tablespoons Dijon mustard

1.5 tablespoons chopped fresh rosemary

4 cloves garlic crushed

1.5 kg or 3lb chicken pieces or use chicken breast if preferred – one per person

Squeeze the juice from one orange into a bowl and add the honey, mustard, rosemary and garlic and mix well.

Cut the other orange in half and then slice so you have semi-circular slices.

Add the orange slices and the chicken to the orange juice mixture. Season and mix well and leave to marinate for at least 4 hours.

When you are ready to cook, pre-heat the oven to 180 fan forced.

Line a large baking tray with foil and then arrange the chicken and the marinade in the tray.

Bake for 40-50 mins or until the chicken is golden, turning once in the marinade whilst cooking.

This versatile dish goes well with roast potatoes and vegetables or rice and salad.

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