Lemon-lime marmalade & lavender chicken

Ingredients

• 1kg skin-on chicken thighs

• 1/4 cup extra virgin olive oil

• 1/3 cup lemon-lime marmalade (lemon marmalade also works)

• 1tbsp honey

• 1tsp dried thyme

• 1tbsp dried lavender (this can be bought in a spice jar from certain food supermarkets)

• 3 crushed large garlic cloves

• 1 lemon juiced (zest may also be used but isn’t needed)

• 2tsps seeded mustard

• Salt and pepper to taste

Method

In a bowl, I mix in all of the marinade ingredients (everything but the chicken) and whisk well until fully incorporated. I place the skin-on chicken thighs into a freezer bag, and pour the marinade on top, ensuring that every chicken piece is well coated with the citrusy goodness. The marinated meat is then left in the fridge for a minimum of 1 hour and up to 4 hours.

Once the chicken is ready to be cooked, I heat the oven up to 180ºC, place the meat into an oven-safe casserole dish, and cook for 40-45 minutes, or until the chicken is fully cooked through and the skin turns into a beautiful reddish gold. I serve alongside some rosemary-garlic roasted potatoes and parmesan-coated courgettes, together with a generous drizzle of the sauce from the dish. It might smell soapy, but trust me the flavour is incredible. Dinner party worthy - enjoy!