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Succulent lean chicken thighs roasted then glazed in a sweet, sticky and slightly spicy marinade and popped back in the oven to finish cooking.

Serve with smashed oven roasted new potatoes, lime wedges and a green salad.

Serves 4

8 skinless and boneless chicken thighs

2tbs oil

100g lime marmalade

1tsp lazy garlic

1/2tsp lazy chilli

1tsp ground allspice

1/2tsp dried oregano

Salt and freshly ground black pepper

New potatoes and lime wedges to serve

Method

Heat oven to 1800c, gas 4, 350f

Put the chicken thighs in a non – stick roasting tin and roast for 30 minutes.

Meanwhile, mix the oil, marmalade, garlic, chilli, allspice, oregano and some salt and pepper to make a marinade.

Remove the chicken thighs from the oven and brush all over with the marinade.

Return to the oven and roast for another 15 minutes until crispy and golden. Because of the sugar in the marmalade this glaze can easily burn so if necessary cover over with some foil.

Serve with some smashed oven roasted new potatoes lime wedges and a green salad.