Chinese Lemon Marmalade Chicken
Chinese Lemon Marmalade Chicken
200g lemon marmalade
2 large cloves garlic, crushed
1 tbsp grated ginger
1 tsp soy sauce
1 tsp sunflower oil or ground nut oil
1 lemon, zested and juiced
8 chicken thighs, skin on and bone in
3 spring onions, sliced on the diagonal
Heat oven to 180C fan. Mix the marmalade with the garlic, ginger, soy sauce and oil and half of the lemon juice. Put the chicken on a foil lined baking tray and spoon over half the mixture. Roast for 15 mins. Baste the chicken with the marmalade mixture from the bottom of the tray, then spoon over the rest of the mixture and cook for a further 10 mins. Baste again, then roast for a final 10 mins until the chicken is cooked through and golden. Squeeze over the remaining lemon juice, and sprinkle over the zest and spring onions.
Serve with rice and stir fried tender stem broccoli or Bok Choy