Orange & Maple Chicken© (Serves 2)


  • 2x 6.7oz-190g (approx.) chicken breasts
  • 3 tablespoons maple syrup
  • ¼ teaspoon black pepper
  • ½ tablespoon wholegrain mustard
  • Zest of 1 orange
  • 1 teaspoon fresh orange juice
  • ½ dry crumbling chicken stock cube
  • 1 tablespoon dark soy sauce
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper


  1. In a medium/large mixing bowl, mix together all the ingredients apart from the chicken. Once thoroughly combined, add the chicken and make sure it is coated all over. Cover with cling-film and pop in the fridge for 24 hours
  2. When ready to continue, pre-heat the oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  3. Place the chicken breasts onto the roasting rack (keep the marinade to one side) and pop into the oven and roast for 20 minutes.
  4. Remove chicken from the oven and coat in the reserved marinade again, place back onto the roaster and pop into the oven for a final 20-25 minutes
  5. Remove from the oven and ensure the meat is thoroughly cooked (no pink meat and the juices run clear). Leave to rest for a couple of minutes and serve

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