• 1 large chicken, divided into legs, thighs, wings and breasts, skin on
  • 4 tsp dijon mustard
  • salt
  • 2 oranges, cut into wedges
  • 1/2 onion, finely chopped
  • 240 ml orange juice
  • 2 tblsp olive oil
  • 4 tblsp soft light brown sugar


  • Preheat the oven to 190°C, 170°C Fan, 375°F, Gas 5.
  • Rub the chicken pieces with mustard and season. Place the pieces skin side down in an ovenproof dish large enough to hold them in a single layer. Add the orange wedges, onion, orange juice and olive oil. Place in the oven to roast for 20 minutes. Baste regularly.
  • Turn the chicken pieces over, skin side up. Sprinkle the brown sugar on the skin. Continue roasting and basting until the chicken is tender and golden brown. Chicken breasts will need about 30 minutes of total cooking time and thighs 40–45 minutes, depending on thickness.
  • When the chicken is cooked, pour the chicken juices into a small saucepan. Tilt the saucepan and spoon the clear fat from the top and discard. If at this point there is still a lot of liquid, the sauce can be reduced by boiling it rapidly, which will also concentrate the flavour. Pour a little sauce over each serving.


From Lynda's Table is available from all good bookstores and The Dublin Cookery School,