1 jar marmalade (220g)
3 tbsp wholegrain mustard
1/4 lemon juice
8 chicken legs
300g mini peppers or 3 whole large peppers
2 red onions
oil (coconut/olive - your preference)
In a small bowl prepare the marinade by combining the marmalade, wholegrain mustard and the juice of quarter of a lemon.
Chop the peppers, onions and courgettes and place into a large bowl with the chicken legs. Spoon the marinade over the chicken and vegetables mixing until well covered. Leave to sit for ten minutes whilst the oven heats up to 180C fan.
Warm some oil (we used coconut) in two large baking tray before placing the chicken legs skin side up into the trays, four per tray. Leave the vegetables to sit in the marinade whilst letting the chicken get a head start in the oven for 15 minutes.
After 15 minutes add the vegetables to the trays around the chicken and return to the oven for 25-30minutes. By this point the chicken skin should be lovely and crispy and the marinade glistening.