Clementine Roast Chicken Tray Bake

Recipes courtesy of

Deliciously crispy chicken and juicy citrus fruit make this a midweek wonder with a difference

  • 1 lemon
  • 1 clementine
  • 6 M&S skin-on bone-in chicken thighs, or similar
  • Salt and pepper
  • To serve:

  • 1 tbsp Dijon mustard
  • 3 tbsp olive or rapeseed oil
  • 3 clementines, sliced into disks
  • For the marinade:

  • 1 handful frozen peas
  • 150ml chicken or vegetable stock
  • 3 sprigs thyme
  • 3 garlic cloves, crushed
  • 1 red onion, sliced
  • 1 fennel bulb, thinly sliced, fronds reserved to garnish
  • Heat the oven to 190°C/Fan 170°C/Gas 5. Combine the marinade ingredients in a non-metallic bowl. Add the chicken thighs, season with salt and pepper, and toss to coat evenly. Leave to marinate for 30 minutes, if you have time.
  • Place the fennel, onion, garlic and thyme in a roasting dish with the chicken and marinade, then add the stock. Roast for 40-45 minutes, or until the chicken is cooked through.
  • Gently mix in the peas, then return to the oven and cook for another 3 minutes.
  • Meanwhile, heat a griddle pan to hot and quickly press the clementine discs on to the surface for ½-1 minute until they caramelise on one side. Remove with a fish slice, and use to garnish the chicken dish, with the fennel fronds. Add a squeeze of lemon and serve with salad or potatoes.
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