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Orange and honey roasted chicken with watercress salad
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800g pack essential Waitrose British Chicken Drumsticks, scored
2 essential Waitrose Oranges
2 tbsp essential Waitrose Pure Clear Honey
2 tbsp light soy sauce
1 tbsp essential Waitrose Olive Oil
1 x ½ 25g pack fresh chives, chopped (optional)
100g bag Waitrose Watercress
1. Preheat the oven to 200°C, gas mark 6. Place the chicken in an ovenproof serving dish.
2. Mix together the zest of both oranges, the juice of 1 of the oranges, the honey, soy sauce and oil. Season, pour over the chicken and bake for 25–30 minutes until the chicken is cooked through with no pink meat, and juices run clear. Scatter over the chives (if using).
3. Remove the pith from the remaining orange, cut in half and slice, then toss into the watercress. Serve with the chicken.
Typical values per serving:
This recipe was first published in March 2013.