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
- Preheat oven to 220C/200C fan-forced.
- 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.
- 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).