Ingredients (serves 4)
- 1 (1.6kg) whole fresh chicken, cut into quarters
- 1 tablespoon olive oil
- 500ml (2 cups) hot water
- Baby rocket leaves, to serve
- Lemon wedges, to serve
- Orange mustard glaze
- 185ml (¾ cup) orange juice
- 170g (½ cup) orange marmalade
- 2 tablespoons brown sugar
- 2 tablespoons wholegrain mustard
- 2 tablespoons rosemary sprigs
- 1 tablespoon lemon thyme sprigs
- 2 garlic cloves, crushed
Preheat oven to 180C. To make the orange mustard glaze, combine the orange juice, marmalade, sugar, mustard, rosemary, thyme and garlic in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until marmalade dissolves. Increase heat to high and bring to a simmer. Cook for 10 minutes or until glaze thickens. Remove from heat.
Heat oil in a large frying pan over high heat. Add chicken pieces and cook for 2-3 minutes each side or until browned.
Combine the water and 2 tablespoons of the glaze in a roasting pan. Place chicken, skin-side down, in the mixture. Cover with foil and bake, turning once, for 45 minutes or until just cooked through.
Preheat a barbecue grill or chargrill on medium heat. Brush chicken with the remaining glaze and cook, turning for 5 minutes or until caramelized and golden brown. Transfer to a serving plate. Serve with baby rocket leaves and lemon wedges.