Recipes
One-pot honey and orange chicken
A tangy and delicious recipe that is so simple – you won’t be trapped in the kitchen while your date sits solo.
A tangy and delicious recipe that is so simple – you won’t be trapped in the kitchen while your date sits solo.
Cook: 1 Hour 30 Mins
Serves: 4
Price: £2.10 per serving
Nutritional Information
Each 446g serving contains
Energy
11734kj
629kcal
11734kj
629kcal
46%
Fat
32.1g
32.1g
High
46%
46%
Saturates
8g
8g
High
40%
40%
Sugars
15.2g
15.2g
Low
17%
17%
Salt
0.58g
0.58g
Low
10%
10%
of your reference intake.
Typical energy values per 100g:
2631kj/629kcal
Typical energy values per 100g:
2631kj/629kcal
Ingredients
1.1kg pack Asda Succulent Chicken Thighs
1tbsp runny honey
1 carrot, roughly chopped
1 large onion, cut into wedges
1 beetroot, cut into wedges
3 garlic cloves, unpeeled
1 sprig fresh rosemary, chopped
1 sprig fresh thyme, chopped
1tbsp olive oil
400g tin butter beans, drained and rinsed
150ml white wine
½ litre vegetable stock, made with 1 low salt stock cube
1 orange, cut into wedges
Method
1
Preheat the oven to 200°C/180°C fan/ gas 6.
2
Place the chicken thighs into a bowl with the honey and a small pinch of salt and pepper and rub it all together with your hands so that the thighs are fully coated. (Wash your hands well after handling the chicken.)
3
Place all the chopped vegetables and garlic into a large roasting dish and spread out evenly. Season with more salt and freshly ground black pepper, then sprinkle over the fresh herbs. Drizzle with the olive oil and scatter over the butter beans.
4
Place the honey-covered chicken thighs on top of the vegetables, skin-side up, then pour in the wine and half the stock. Add in the orange wedges in between the thighs.
5
Place foil tightly over the dish and pop into the oven for 1 hr. After an hour, remove the foil, pour over the rest of the stock and roast for a further 30 mins until the thighs are gloriously golden.