Citrus Spiked Chicken with Roasted Red Onions

 

Citrus Spiked Chicken with Roasted Red Onions

• Serves: 4

7 points per serving

 

1 orange

1 lemon

4 tbsp fine-cut marmalade

1 tbsp olive oil

4 boneless, skinless chicken breasts

small bunch fresh thyme

3 medium red onions, peeled and cut into thin wedges

200g couscous

1 tbsp chopped fresh parsley

 Preheat the oven to 200ºC.Gas 6.  Cut the orange and lemon into halves and squeeze the juice from one half of each fruit into a small bowl.  Mix in the marmalade and 1 tbsp olive oil.  Season well and set aside.

 

Cut 3-4 diagonal slashes into each chicken breast, then stuff a sprig of thyme into each slash.  Put chicken and onion into a large gratin dish or roasting tin.

 

Cut the remaining orange and lemon halves into thin wedges, arrange around the chicken and onion and spoon the marmalade mixture on top.  Scatter a few more thyme sprigs over and season with black pepper.

 

Bake for 30-35 minutes until golden and cooked through.  ten minutes before you are ready to serve, prepare the couscous according to the instructions on the packet, then stir in the chopped parsley.

 

Put a chicken breast on each plate, surround with onion and fruit wedges and spoon juices over.  Serve with the couscous.