Sticky Marmalade & Harissa Chicken recipe

Ingredients

Serves 4

2 red peppers, deseeded and cut into wedges 

2 red onions, cut into wedges

800g small new potatoes, halved

3 tbsp olive oil 

8 pieces total of chicken drumsticks and thighs 

5 tbsp Fortnum’s Old English Hunt Marmalade 

1 tsp Fortnum’s Harissa powder

Juice of 1⁄2 lemon, plus extra to serve 

Handful of flat-leaf parsley, roughly chopped 

Salt and freshly ground black pepper 

How to Cook

STEP 1

Preheat your oven to 200C/Fan 180C/gas 6. Place the vegetables in a large roasting tin and drizzle with the oil, then sprinkle with salt and pepper. Toss together to coat well in the oil and seasoning. 

STEP 2

In a large bowl mix together the marmalade, harissa and lemon juice. Add the chicken and mix, then season well with salt and pepper.

STEP 3

Arrange the chicken on top of the vegetables and roast for 45-50 minutes, stirring halfway through cooking and checking that the chicken is cooked through and the vegetables are tender (cover with a piece of foil if you notice the chicken is browning too quickly).

STEP 4

Sprinkle with parsley and add a squeeze of lemon to serve.