Sticky Glazed Christmas Chicken

duration70 mins
meal_typeLunch, Dinner


  • 1.2 kg chicken thigh
  • 800 g chicken drumsticks
  • 5 tsp orange zest (for marinade)
  • 1/2 cup orange juice (for marinade)
  • 1/4 cup apple cider vinegar (for marinade)
  • 1/2 cup brown sugar (for marinade)
  • 2 tbsps Dijon Mustard (for marinade)
  • 1 tbsp olive oil (for marinade)
  • 2 tsp ground cinnamon (for marinade)
  • 1 1/2 tsp allspice (for marinade)
  • 1 tsp ground ginger (for marinade)
  • 2 star anise (for marinade)
  • 2 tsp salt (for marinade)
  • 1/2 tsp black pepper
  • 2 oranges (servings and garnish)
  • Good value leafy greens – like endive, watercress, for the bed


  1. Mix Marinade ingredients in a jug. Pour over chicken in a large ziplock bag (Note 2). Massage to coat, then marinate chicken for ideally 24 hours (bare minimum is 3 hrs, 12 hrs is ok).
  2. Preheat oven to 200°C/390°F (180°C fan).
  3. Line 2 trays with foil then parchment/baking paper.
  4. Distribute chicken on trays, then pour the marinade over. Roast 30 minutes.
  5. Roast for a further 20 minutes, basting with pan juices 2 or 3 more times until the chicken is deep golden and sticky. At first, the juices will be watery but in the final 10 minutes or so, they will thicken and darken. Once this happens, baste more frequently and heavily.
  6. When the top tray is almost ready, switch the tray positions (ie move bottom tray up and put the top tray undenerath) so they finish at the same time. GOAL: Deep golden and sticky chicken!
  7. Before plating up, baste again with the sticky juices.
  8. Serving suggestion: Spread leafy greens on a platter, pile on sticky chicken. Decorate with orange slices or wedges.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.