Clementine Roast Chicken Tray Bake

10 minutes prep, 45 minutes cook

Serves 3

Ingredients

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

Method

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.