Ingredients
Chilli-Garlic Citrus Chicken
- 1½ lb chicken thighs or breasts
- 3 tbsp Chilli & Garlic Olive Oil, divided
- 1 tbsp Orange & Ginger Balsamic Vinegar
- 1½ tbsp honey or maple syrup
- 1 tbsp soy sauce or tamari
- Zest of ½ orange (optional but recommended)
- ½ tsp black pepper
- ½ tsp salt
Gingered Roasted Vegetables
- Mixed vegetables (carrots, broccoli, Brussels sprouts, red onion, bell peppers)
- 2 tbsp Chilli & Garlic Olive Oil
- 1 tbsp Orange & Ginger Balsamic Vinegar
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- ½ tsp salt
- ¼ tsp black pepper
Method
Marinate the Chicken In a bowl or zip-top bag, mix: Chilli & Garlic Olive Oil, Orange & Ginger Balsamic Vinegar, Honey or maple syrup, Soy sauce, Orange zest, salt, and pepper. Add chicken and toss to coat. Marinate 15–30 minutes (or up to 8 hours).
Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss vegetables with Chilli & Garlic Olive Oil, Orange & Ginger Balsamic Vinegar, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes, flipping once, until caramelised and tender.
Cook the Chicken
Heat a skillet over medium-high heat with the remaining 1 tbsp Chilli & Garlic Olive Oil.
Sear chicken 4–6 minutes per side until golden and cooked through.
Pour remaining marinade into the pan during the last 2 minutes and simmer until thick and glossy.