Categories: Meals
Ingredients
- 8 small chicken breast cutlets, with skin
- 1/4 cup orange marmalade
- 1/2 cup apricot nectar
- 2 garlic cloves, crushed
- 2 small oranges, thinly sliced
- 4 sprigs fresh thyme
- 500g Kent pumpkin, unpeeled, cut into wedges, halved
- 1 tbsp. olive oil
- 150 g green beans, trimmed, halved
- Chopped fresh leaf parsley leaves, to serve
Directions
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Preheat oven to 420.
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Place chicken, skin-side up, on a large baking tray with sides. Place marmalade, apricot nectar and garlic in a jug. Stir to combine. Spoon over chicken. Season with salt and pepper. Add orange slices and thyme to tray. Roast for 20 minutes.
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Add pumpkin to tray. Drizzle with oil. Season with salt and pepper. Roast for a further 25 minutes, or until chicken is cooked through, adding beans to the tray in the last 5 minutes of cooking. Serve sprinkled with parsley.