Marjoram orange roast chicken

I was thinking the other day about how drastically I have decreased my cookbook purchase addiction – maybe because of how much bigger my workload is compared to years ago, maybe because the food magazines I subscribe fill that need for inspiration and new recipes, maybe because some books were such disappointments (I am speaking to you, Ms. Lawson)…

My last purchase, as far as I recall, was on Oct 20 last year – this is definitely a new world record or something. :)
However, when I saw that Diana Henry had a new book coming out, I could not wait until I had it in my hands, for I am a huge fan of her beautiful work, plus she is a total dear and have spoken to me on Twitter a few times, even saying “obrigada” in Portuguese once. <3

The book is stunning and the recipes look delicious – and are simple, like the name of the book says. I love that. I decided to start with a chicken recipe and used Diana’s as inspiration, however I made it even simpler than hers. It was indeed delicious and the chicken meat was falling off the bones after a night spent in the fridge swimming in the flavorsome marinade.

Maybe I am cured from my cookbook addiction? I don’t know. What I know is that next time Diana publishes a new cookbook I will have it on my Ipad on the very same day. ;)

Marjoram orange roast chicken
adapted from the beautiful Simple

handful of fresh marjoram leaves, chopped
3 garlic cloves, crushed then finely chopped
2 oranges
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
4 skin-on bone-in chicken thighs

In a bowl, mix the marjoram leaves, the garlic, finely grated zest and juice of 1 of the oranges, the olive oil, salt and pepper. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours (overnight is great).

Preheat the oven to 200°C. Line a medium roasting tray with a double layer of foil and coat the foil with olive oil. Slice the remaining orange and arrange the slices on top of the foil. Arrange the chicken over the orange slices and pour over the marinade. Roast for about 60-80 minutes or until golden and cooked through – time might vary depending on how golden you like your chicken.

Serves 2