Categories: Meals

Ingredients

• 8 small chicken breast cutlets, with skin
• 1/4 cup orange marmalade
• 1/2 cup apricot nectar
• 2 garlic cloves, crushed
• 2 small oranges, thinly sliced
• 4 sprigs fresh thyme
• 500g Kent pumpkin, unpeeled, cut into wedges, halved
• 1 tbsp. olive oil
• 150 g green beans, trimmed, halved
• Chopped fresh leaf parsley leaves, to serve

Directions

1. Preheat oven to 420.

2. Place chicken, skin-side up, on a large baking tray with sides. Place marmalade, apricot nectar and garlic in a jug. Stir to combine. Spoon over chicken. Season with salt and pepper. Add orange slices and thyme to tray. Roast for 20 minutes.

3. Add pumpkin to tray. Drizzle with oil. Season with salt and pepper. Roast for a further 25 minutes, or until chicken is cooked through, adding beans to the tray in the last 5 minutes of cooking. Serve sprinkled with parsley.

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