Marmalade-and-thyme chicken

Prep time
Cook time

Marmalade and thyme makes for glossy chicken that bursts with flavour.



6 chicken star pack

15ml olive oil

80ml orange marmalade

30ml lemon juice

50ml wholegrain mustard

10ml thyme

salt and pepper


18 baby carrots, cleaned

15ml olive oil

15ml orange juice

1 clove garlic, minced

4 sprigs thyme

50g almond flakes

salt and pepper



- Preheat the oven to 170°C.

- Line a roasting dish with foil and place the chicken pieces on it. Season with salt and pepper.

- Mix together the olive oil, orange marmalade, lemon juice, mustard and thyme. Pour this over the chicken and toss. Make sure all the chicken pieces are skin-side up when roasting.

- Place in the oven and cook for 1 hour, or until cooked through.


- Place the carrots on a baking tray.

- Mix the olive oil, salt, pepper, orange juice, garlic and thyme together. Pour over the carrots.

- Place the carrots in the oven with the chicken.

- Roast until soft and caramelised (about 45 minutes), tossing halfway.

- Place the carrots on a serving dish and top with the roasted almonds.

Serve the chicken hot with the roasted carrots on the side.