Ingredients

• 4 chicken thighs (bone-in, skin-on) or breasts (approx. 800g / 1.75 lb)

• 3 tbsp Sticky Balsamic Orange Balsamic

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp honey

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 1 orange (zest and juice)

• Salt & pepper, to taste

• Fresh thyme and extra orange zest, to serve

Instructions

1. Marinate: In a bowl, whisk together Sticky Balsamic Orange Balsamic, olive oil, garlic, honey, thyme, orange zest, orange juice, salt, and pepper. Add chicken and coat well. Marinate at least 30 minutes (up to overnight for extra flavour).

2. Cook: Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat. Sear chicken, skin-side down, until golden (about 3 min). Flip, pour in marinade, and transfer to oven.

3. Roast: Roast for 20–25 minutes, basting once, until chicken is cooked through and glaze is sticky.

4. Serve: Rest chicken for 5 minutes. Plate with extra glaze, fresh thyme, and orange zest. Pair with roasted veggies or a citrus salad.