Chicken Drumsticks with Sticky Marmalade Glaze



  • 8 chicken drumsticks
  • 135g (5oz) Roots & Wings Organic Seville Orange Marmalade
  • 1 tsp Dijon mustard
  • 2 tbsp orange juice
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and chopped
  • 2 spring onions, chopped
  • 2 oranges cut into quarters
  • Salt and pepper


Mix the marmalade, mustard, orange juice, garlic and chilli to make a marinade. Make some cuts in the chicken then add the chicken drumsticks to the marinade and coat them thoroughly. Cover and refrigerate for a few hours or overnight.
When you are ready to cook the drumsticks, preheat the oven to 210°C/ 410°F/gas mark 6½. Put the drumsticks and the marinade into a foil-lined roasting-tin in a single layer. Place the orange wedges between the drumsticks, turning over everything in the marinade. Season with salt and pepper. Roast for 40 to 45 minutes until the drumsticks are cooked through, glossy and almost caramelised. Lift the oranges and drumsticks on to a platter and spoon some of the juices over the top. Sprinkle over the chopped spring onions.