Saturday, January 2, 2021



The vodka tenderizes the chicken wonderfully while the marmalade adds a deliciously sticky quality and the flavor of chili, mustard and ginger is added.



  • 1.2kg Anya potatoes or similar small new potatoes, halved lengthways
  • 3 red peppers, deseeded and cut into wedges
  • 12 chicken thighs, bone in and skin on
  • a handful of flat-leaf parsley, chopped
  • 2 red onions, cut into wedges
  • zest and juice of 1 orange
  • 1 tsp harissa paste
  • 4 tbsp marmalade
  • juice of ½ lemon
  • 1 tbsp olive oil



  1. Preheat the oven to 200°C, fan 180°C, gas 6. Divide the vegetables between 2 large, shallow roasting tins and drizzle over the oil. Season with salt and pepper then toss everything together. Put the chicken thighs on top of the vegetables.
  2. Mix the marmalade, harissa, lemon juice, and orange zest and juice together with some seasoning in a small bowl and drizzle the mixture all over the chicken and vegetables.
  3. Roast for 45 minutes, until the chicken is cooked through and the vegetables are tender, giving them a stir halfway through the cooking time. Scatter with parsley to serve. Enjoy your dinner!