Name: This sticky mandarin chicken will steal the show at your next family dinner
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 8 chicken thigh cutlets (200–220g each), skin on and bone in; Sea-salt flakes and freshly ground black pepper, to season; 3 tablespoons olive oil; 700g baby new potatoes; 2–3 tablespoons fresh oregano leaves; Steamed green beans, to serve; Marinade; ½ cup mandarin juice (juice of 2–3 large mandarins), plus finely shredded zest to serve; ½ cup ginger marmalade; 1 tablespoon apple cider vinegar; 2 tablespoons Dijon mustard; ¼ cup brown sugar

This sticky mandarin roast chicken pairs tender, golden thigh cutlets with a glossy citrus glaze made from mandarin juice, ginger marmalade and Dijon mustard, roasted alongside crispy oregano potatoes for an easy all-in-one dinner.

It’s the kind of dish that looks impressive enough for guests but comes together with simple pantry staples and just 20 minutes of prep.

How to make mandarin chicken

Ingredients

8 chicken thigh cutlets (200–220g each), skin on and bone in

Sea-salt flakes and freshly ground black pepper, to season

3 tablespoons olive oil

700g baby new potatoes

2–3 tablespoons fresh oregano leaves

Steamed green beans, to serve

Marinade

½ cup mandarin juice (juice of 2–3 large mandarins), plus finely shredded zest to serve

½ cup ginger marmalade

1 tablespoon apple cider vinegar

2 tablespoons Dijon mustard

¼ cup brown sugar

Method

Step 1

Preheat oven to 220°C/200°C fan-forced. Pat the chicken dry with paper towel and season with salt and pepper. Drizzle 1 tablespoon oil over the chicken and turn to coat both sides.

Step 2

Cook potatoes in a saucepan of boiling salted water for 10–12 minutes, until just tender. Drain. Cut each potato into three thick pieces and arrange in a greased roasting pan. Spoon over the remaining 2 tablespoons oil. Scatter with oregano and season.

Step 3

Meanwhile, heat a large non-stick frying pan over high heat until hot. Add half the chicken, skin-side down. Cook for 2–3 minutes, until golden, then cook the other side for 1 minute, until seared. Transfer to another greased roasting pan, skin-side up. Repeat with the remaining chicken.

Step 4

Combine mandarin juice, marmalade, vinegar, mustard and sugar in a saucepan. Bring to the boil over high heat, stirring. Simmer over medium heat for 5 minutes, until the marinade reduces and thickens—you should have ¾ cup. Spoon the warm marinade over the warm chicken.

Step 5

Place the chicken and potatoes in the oven. Roast for 30–35 minutes, spooning the glaze over the chicken every 10 minutes, until the chicken is cooked and the glaze is sticky. Remove chicken from the oven and let stand for 5 minutes. Increase oven to 240°C/220°C fan-forced and roast potatoes for a further 5 minutes, until crispy.

Step 6

Place chicken on plates and spoon over the marinade. Garnish with mandarin zest and serve with the potatoes and steamed green beans.

Cook’s tip: You can replace the ginger marmalade with orange or lime marmalade.

Recipe developer Janelle Bloom Food creator

Janelle Bloom is a celebrated food stylist, recipe creator, and the author of four bestselling cookbooks. Many will remember her from the fun‑loving TV favourite Ready Steady Cook. Janelle believes great cooking starts with confidence, a little patience, and recipes that are thoroughly tested, foolproof, and easy to follow. She champions seasonal ingredients and insists every dish should taste every bit as good as it looks — which is why she loves collaborating with Sarah and the Better Homes & Gardens team.