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Marmalade-Glazed Chicken Thighs

Prep Time15 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Australian, British
Servings: 4 serves

Ingredients

  • 6 bone-in skin-on chicken thighs (about 1.2kg)
  • 1 tbsp olive oil
  • 3 tbsp bitter Seville marmalade
  • 1 tbsp dark soy sauce
  • 1 tbsp dijon mustard
  • 2 tbsp dry white wine (or chicken stock)
  • 1 garlic clove, crushed
  • 4 sprigs fresh thyme
  • 1 Seville or Valencia orange, sliced into thin rounds
  • Flaky salt and freshly cracked pepper

Instructions

  • Preheat oven to 200°C fan-forced. Brine the chicken thighs in 1L of cold water mixed with 30g of salt for 30 minutes. Drain and pat very dry.
  • Heat the olive oil in a wide cast-iron pan over medium-high. Season the chicken with pepper. Place skin-side-down in the pan.
  • Brown for 6 minutes without moving, until the skin is deep mahogany. Flip the thighs.
  • Whisk the marmalade, soy, mustard, wine, garlic and pepper in a small bowl until pourable. Brush half over the chicken skin.
  • Tuck the thyme sprigs and orange rounds between the thighs. Transfer the pan to the oven.
  • Bake 15 minutes. Brush with the remaining glaze. Bake another 10 minutes until the skin is glossy mahogany and the juices run clear when a thigh is pierced at the bone.
  • Rest 5 minutes in the pan. Sprinkle with flaky salt. Serve with the pan juices spooned over, on a generous puddle of mash, polenta or steamed rice.