Sticky Chicken Thighs with Sweet & Spicy Garlic with Nigella Seeds Pickle
4 large chicken thighs
2 red onions, peeled and cut into 8 wedges
1 orange, juice and zest
3 large potatoes (skin on), cut into 3 cm cubes and parboiled for 5 minutes
10g parsley leaves, chopped
Sea salt and black pepper
Heat the oven to 200ºC/180ºC fan.
Mix together everything except the parsley and put into a roasting dish. Season with salt and pepper.
Roast for 40 to 50 minutes, basting occasionally, until the skin is golden and crisp.
Sprinkle with the parsley and serve
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