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    Orange, Chilli and Thyme Roasted Chicken

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    Orange, Chilli and Thyme Roasted Chicken

    This is so easy – everything is cooked in one dish

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 3 tbsp extra virgin olive oil
    • 1 small red chilli, deseeded and finely chopped
    • Zest of 1 orange, plus 2 tbsp of juice
    • 2 tsp Schwartz Mild Curry Powder
    • 2cm fresh root ginger, peeled and grated
    • 6 sprigs thyme, leaves only
    • 6 Waitrose British Chicken Breast Fillets
    • 750g Cornish or Jersey Royal new potatoes, washed and halved


    1. Preheat the oven to 220°C, gas mark 7. In a bowl, make a paste with 1 tablespoon of the oil, the chilli, orange zest and juice, curry powder and ginger. Stir in the thyme leaves and season well.
    2. Slash each chicken fillet diagonally 4 times, about 1cm deep, and coat with the paste. Set aside to marinate in the fridge for at least 20 minutes, or overnight
    3. Place the potatoes in a large roasting tray, coat in 2 tablespoons of oil and season well. Bake in the oven for 15 minutes. Turn the heat down to 200°C, gas mark 6.
    4. Remove the tray from the oven and place the chicken fillets on top. Spread any remaining paste over the fillets and return to the oven for 15–20 minutes, until thoroughly cooked. Serve warm or cold with the spinach salad.

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