Roast chicken with fennel, marmalade and mustard

Sat, Feb 22, 2014, 01:00

  • Serves: 4
  • Cooking Time: 50 mins
  • Course: Main Course
  • Cuisine: Irish


  • 10-12 chicken pieces, thighs and legs
  • 100ml white wine
  • 4 tbsp olive oil
  • Juice of 1 lemon
  • 2 tbsp wholegrain mustard
  • 3 fennel bulbs cut into half-inch slices
  • 1 red onion, sliced
  • 1 head garlic, left whole
  • 2 clementines, sliced across, not segments
  • 1 tbsp thyme leaves
  • 2 tbsp fennel seeds
  • 2 tsp coriander seeds
  • 2 tbsp marmalade
  • Salt and pepper
  • Chopped flat-leaf parsley, to serve


Preheat oven to 170 degrees/gas 3. Place the whole lot in a large bowl and mix well so that everything gets coated. Refrigerate until you’re ready to cook. You can easily bulk this out: just keep adding to it.

When you’re ready to cook, split it between a couple of gratin dishes so that you have one layer of ingredients rather than loading it all into one. Season well and bake for 45-50 minutes, loosely covered with foil, which you remove for the last 10 minutes to add some colour and caramelisation. Serve garnished with chopped parsley.