Orange roasted chicken with spring vegetables
Serves: 4
Total time: 
Recipe photograph by Dan Jones
Orange roasted chicken with spring vegetables
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
454Kcal
Fat
19gr
Saturates
7gr
Carbs
33gr
Sugars
19gr
Fibre
14gr
Protein
39gr
Salt
0.5gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 400g spring carrots, scrubbed and halved lengthways
- 150ml hot chicken stock
- 6 thyme sprigs
- 4 skin-on chicken breasts
- Juice of 2 large oranges
- 50g butter
- 200g spring greens, trimmed
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the carrots, stock and most of the thyme in a large roasting tray, cover with foil and bake for 10 minutes.
- Remove the foil and place the chicken breasts on top of the carrots. Pour the orange juice over the chicken, dot with butter and season generously. Scatter with the remaining thyme. Return to the oven – uncovered – for 30 minutes, until the chicken is cooked through and the carrots are tender.
- Meanwhile, cook the spring greens in a large pan of boiling salted water (or steam) for a minute until just cooked. Drain thoroughly.
- When the chicken is ready, stir the spring greens into the roasting tin and serve.
