Roast chicken with oranges, chicory & spelt recipe | Good Food

Ingredients

• 4 bone-in chicken thighs skin on
• 100ml vermouth
• 1 tbsp olive oil
• 2 heads of chicory halved
• 2 oranges halved
• 200g pearled spelt cooked with a bay leaf following pack instructions
• 1 tbsp chopped parsley
• splash of red wine vinegar (optional)
• 3 tbsp olive oil
• 4 small shallots halved
• 2 thyme sprigs leaves removed
• 1 orange zested and juiced
• 2 garlic cloves crushed
• pinch of red chilli flakes
• 2 tsp honey
• 2 tsp Worcestershire sauce