Marmalade Roast Chicken

Each year in January I cut out two things for the month; red meat and alcohol, having had an excess of both of the over Christmas period. This means chicken and fish feature highly on the menu and I’m always therefore experimenting with new ways to zing up this plain bird during what, in all honesty, can only be described as a cold, drab month. I’m very into ‘pouch cooking’ at the moment. This is the art of steaming things in sealed foil pouches in a hot oven. Rox gave me the idea and I will be blogging her fish & noodle recipe next. The method is great if you’re trying to cut the calories because it can be done completely without fat, although there is one tablespoon of oil in this recipe. They can be made in advance and popped in the fridge ready to cook later and they cut down cooking time because of the steam. What’s not to like?




1 medium chicken

1 tbsp light cooking oil

1 tbsp good dark marmalade

Generous twist of black pepper

½ tsp salt

Juice of one orange


Take a sharp knife and slash the chicken to the bone (see photo). Combine the marinade ingredients and put them in a large zip lock bag along with the slashed chicken. Leave it in there for a few hours and give it a massage every now and then. When you’re ready to cook it, you will need to make your pouch. Take a large square of foil and place the bird on it. Then take another, slightly larger square, and place it on top. Finally, fold the edges together and press tightly to ensure your pouch is air tight. Fold the edges more than once to make sure! Place the pouch on a baking tray and put it in a hot oven (gas mark 7) for 45 mins. After 45 mins take it out, pierce the foil and fold it down to expose the bird. Put the chicken back in the oven for another 10 – 15 mins to get nice and golden. If you’re not calorie conscious you can then add the lovely juices to your gravy!

Serves 4

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