Sticky marmalade and apricot chicken

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Sticky marmalade and apricot chicken
This one-pan chicken dinner goes from the oven to the table in 3 simple steps – it’s as easy as 1-2-3!


8 small chicken thigh cutlets, with skin (see notes)
1/4 cup orange marmalade
1/2 cup apricot nectar
2 garlic cloves, crushed
2 small oranges, thinly sliced
4 sprigs fresh thyme sprigs
500g Kent pumpkin, unpeeled, cut into wedges, halved
1 tablespoon extra virgin olive oil
150g green beans, trimmed, halved
Chopped fresh flat-leaf parsley leaves, to serve


  1. Preheat oven to 220C/200C fan-forced.
  2. Place chicken, skin-side up, on a large baking tray with sides. Place marmalade, apricot nectar, and garlic in a jug. Stir to combine. Spoon over chicken. Season with salt and pepper. Add orange slices and thyme to tray. Roast for 20 minutes.
  3. Add pumpkin to tray. Drizzle with oil. Season with salt and pepper. Roast for a further 25 minutes, or until chicken is cooked through, adding beans to the tray in the last 5 minutes of cooking. Serve sprinkled with parsley (see notes).

Credits: Taste