date:Jun 24, 2014
at the oven to 200C. Line a roasting pan with baking paper.
2. Mix the marmalade and mustard with some sea salt and pepper in a large bowl. Add the chicken and turn to coat well.
3. Arrange the chicken skin-side up and drizzle with any remaining marmalade mixture. Scatter over the onion and orange quarters, then drizzle with the orange juice and olive oil. Season well with salt and pepper.
4. Roast for 35-40 minutes until the chicken is golden and cooked through, basting with the juices once