Waitrose and Partners
Sticky marmalade chicken traybake

Sticky marmalade chicken traybake

Marmalade offers its bittersweet glossiness to more than just toast. Paired with mustard and soy it makes a great marinade for chicken – or try it drizzled over gammon steaks as they grill.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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  • 4 tbsp Essential Fine Cut Seville Orange Marmalade
  • tbsp low salt soy sauce
  • tbsp Essential Dijon Mustard
  • 4 Essential British Chicken Legs
  • 400g Essential Broccoli, trimmed, cut into long florets, thicker stems halved
  • 1 tbsp Essential Olive Oil
  • 2 x 400g packs Essential Mashed Potato
  • Sesame seeds, toasted, to serve (optional)


  1. Preheat the oven to 190ºC, gas mark 5. In a large mixing bowl, combine the marmalade, soy sauce and mustard. Add the chicken and coat in the marinade (see cook’s tip). Arrange the chicken in a large roasting dish, pour over the excess marinade, then add 3 tbsp water to the base of the dish. Roast for 35 minutes, basting the chicken in the juices halfway.

  2. In a clean bowl add the broccoli. Pour over a kettle of just-boiled water and leave the broccoli to blanch for 3 minutes. Drain, then toss with the oil and season lightly. Stir into the tray with the chicken and roast for a final 10 minutes, until the chicken is cooked through, the juices run clear and there is no pink meat.

  3. Heat the mashed potato according to pack instructions and serve with the chicken and broccoli. Sprinkle some toasted sesame seeds over the top, if liked.

Cook’s tip

If you want to boost the vegetable content, replace the mashed potato with a carrot, swede and potato mash. You can chill the marinated chicken for up to 4 hours before cooking. Just take it out of the fridge 20 minutes before roasting.


Typical values per serving when made using specific products in recipe


2,829kJ/ 676kcals



Saturated Fat












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