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4 tbsp Essential Fine Cut Seville Orange Marmalade
1½ tbsp low salt soy sauce
1½ tbsp Essential Dijon Mustard
4 Essential British Chicken Legs
400g Essential Broccoli, trimmed, cut into long florets, thicker stems halved
1 tbsp Essential Olive Oil
2 x 400g packs Essential Mashed Potato
Sesame seeds, toasted, to serve (optional)
Preheat the oven to 190ºC, gas mark 5. In
a large mixing bowl, combine the marmalade,
soy sauce and mustard. Add the chicken and
coat in the marinade (see cook’s tip). Arrange
the chicken in a large roasting dish, pour over
the excess marinade, then add 3 tbsp water
to the base of the dish. Roast for 35 minutes,
basting the chicken in the juices halfway.
In a clean bowl add the broccoli. Pour over
a kettle of just-boiled water and leave the
broccoli to blanch for 3 minutes. Drain, then
toss with the oil and season lightly. Stir into
the tray with the chicken and roast for a final
10 minutes, until the chicken is cooked through,
the juices run clear and there is no pink meat.
Heat the mashed potato according to pack
instructions and serve with the chicken and
broccoli. Sprinkle some toasted sesame seeds
over the top, if liked.
If you want to boost the vegetable content, replace the mashed potato with a carrot, swede and potato mash. You can chill the marinated chicken for up to 4 hours before cooking. Just take it out of the fridge 20 minutes before roasting.
Typical values per serving when made using specific products in recipe
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