From plot to plate: Sangria chicken with fennel and celery 

By Sarah Raven For Weekend

Published: 17:31 EST, 13 May 2016 | Updated: 17:31 EST, 13 May 2016

TV gardener and cookery writer Sarah Raven dishes up the healthiest ways to enjoy your own produce

Bursting with citrus zest and with the juiciest texture you are guaranteed to have guests coming back for seconds

Bursting with citrus zest and with the juiciest texture you are guaranteed to have guests coming back for seconds

Chicken is a lean meat and is full of good-quality protein which builds muscle, so is particularly good for children as they grow. 

This is my version of a Yotam Ottolenghi recipe for marinated roast chicken with clementines, and it has the sweet but sharp flavour of citrus from the blood oranges, along with fennel and celery. You need to start it the night before.

Serves 4

674 calories per serving

  • Grated zest and juice of 2 blood oranges
  • Juice of 1 lemon
  • 1tbsp dark soft brown sugar
  • 4tbsp rapeseed oil
  • 150ml (5fl oz) fino sherry or dry white wine
  • 1tbsp Dijon mustard
  • A good pinch of flaky sea salt
  • 1.3kg (3lb) free-range chicken, jointed into 8 pieces, or the same weight in chicken thighs, bone in and skin on
  • 1 celery head, cut into 3cm (1¼in) slices
  • 2 fennel bulbs, sliced
  • 2 blood oranges, thinly sliced
  • 2tbsp thyme leaves

To make the marinade, put the orange zest and juice, lemon juice, sugar, oil, sherry or wine, mustard and sea salt in a bowl and mix together. Put the chicken pieces, celery, fennel, orange slices and thyme in a roasting tray and pour the marinade over. Mix, then cover with clingfilm and chill overnight in the fridge.

Preheat the oven to 200°C/fan 180°C/gas 6. Remove the tray from the fridge, put it in the oven and cook for 1 hour, basting the chicken a few times, until the juices run clear and the skin is brown and crisp. 

Remove from the oven, drain off and discard the fat and pour the cooking liquid into a small pan. Heat this over a medium heat to reduce a little, then pour it over the chicken and serve with a green salad.

Good Good Food: Recipes To Help You Look, Feel And Live Well by Sarah Raven is published by Bloomsbury, priced £25. Offer price £18.75 (25% discount) until 28 May 2016. Please call 0844 571 0640 or visit www.mailbookshop.co.uk. P&P free on orders over £15. 

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