Blood oranges are available in the shops at the moment, and at the time of writing Covid-19 has not caused us to panic buy them. They are delicious eaten on their own as one of our five-a-day or baked in a tart or cake, but why not try using them in savoury recipes too?
In this all-in-one-tin dish, the chicken acquires a delicious crisp, caramelised skin and its juices combine with all the other ingredients to make a wonderfully flavourful supper.
I got the idea from a Sainsbury’s recipe by Sarah Randell, but there were quite a few stages to it and in adapting it for the Aga, I realised the process could be made much simpler.
Chicken, fennel and blood orange traybake
4 bone in, skin on chicken thighs
1 red onion
1 fennel bulb
2 blood oranges
350g Charlotte potatoes (or any waxy type)
2 tbsps olive oil
6 unpeeled garlic cloves
6 small rosemary sprigs
1 cinnamon stick, broken in half
2 tbsps clear honey
100ml Madeira or Marsala
Quarter the potatoes lengthways
Peel the onion, halve it and then cut each half into four wedges
Trim the fennel and slice into thin wedges
Place the potatoes, onion, fennel, cinnamon, garlic and rosemary in the small Aga roasting tin, season and toss everything in the olive oil
Season the chicken thighs and tuck them in among everything else in the roasting tin
Mix the juice of one of the oranges with the honey and stir in the Madeira/Marsala
Pour about half of this over everything and slide the tin onto the second set of runners in the roasting oven for 15 minutes
After this time pour over the remaining juice/honey/Madeira mixture and return the tin to the roasting oven for about 25 minutes, but check it after 15
Quarter the other orange and then chop each quarter in half and add these to the roasting tin for the final 10 minutes or so of cooking
If you want to slow things down you can place the tin in the simmering oven once the chicken has a good colour, after about 30 minutes, and leave it there until you’re ready to eat
Meanwhile put the pistachios on the small Aga baking tray and bake in the baking oven for 4-5 minutes until nicely toasted. Leave to cool and then chop roughly. Sprinkle over the finished dish
I served this straight from the tin since it was just the two of us, but you could of course transfer everything to a nice serving dish or platter. Don’t waste any of the delicious juices in the tin and spoon some over each serving. Serve with a green vegetable or salad.
I recently added this dish to my repertoire of suppers you can cook in one roasting tin. It is the essence of uncomplicated cooking and what home cook is not a fan of that, especially midweek when there isn’t a great deal of time? And as all Aga owners know, this type of cooking is particularly suited to the Aga way of cooking.
Another of my Easter weekend dishes was this simple chicken traybake, which is also a Diana Henry recipe. It appeared in the Telegraph’s Stella magazine a few weeks ago. I tried it then and knew my family would like it. It’s perfectly suited to Aga cooking.
For 4-6 people, depending on hunger levels and the size of the chicken thighs
2.5cm chunk ginger root, peeled and grated or finely chopped
3 cloves garlic, crushed
1 red chilli, halved and finely chopped (use the seeds for extra heat)
12-18 spring onions
3 tsp black or toasted white sesame seeds (or a mixture of the two)
For the final basting
1 tbsp white miso
1 tbsp honey or maple syrup
½ tbsp dark soy sauce
½ tbsp rice wine
Pre-heat conventional oven to 190ºC/gas mark 5
Place the thighs in a large roasting tin with the sweet potato wedges (they should be able to lie in a single layer)
Mix together everything else except the spring onions and sesame seeds. Pour this over the chicken and sweet potatoes, turning everything over so the ingredients are well coated, finishing with the chicken skin-side up
Roast for 45 minutes at the top of the roasting oven, basting every so often, and turning the wedges over
Mix the final basting ingredients together and about 15 minutes before the end of cooking time, take the tin out of the oven and pour them over, adding the spring onions at the same time. They should become soft and slightly charred
When cooked, sprinkle with the sesame seeds and serve
I served ours with pak choi stir-fried in a little groundnut oil with black pepper and soy sauce