Recipe Method

1. Preheat the oven to 200°C using the fan-assisted setting.
2. Using the fine side of a grater, zest the skin of one orange into a medium sized baking dish (26cmx18cm).
3. Slice the zested orange in half and squeeze the juice into the baking dish. Add the juice of the other two oranges. Juice the oranges over a sieve to catch any pips.
4. Add the honey, sweet chilli sauce and soy sauce. Whisk until combined.
5. Remove the chicken from the pack. Gently remove the chicken skin and pat dry with a paper towel.
6. Tightly wrap one or two slices of bacon over a chicken piece, ensuring the entire portion is covered in bacon. Repeat with the rest.
7. Place the bacon wrapped chicken in the sauce. Lightly spoon the sauce over the chicken to ensure all the pieces are coated evenly.
8. Roast the chicken for 30 minutes on the middle shelf. Turn the pieces over and roast for a further 30 minutes until cooked through and the bacon is crispy.
9. Turn the chicken pieces over and scatter some parsley on top. Add more orange zest, if preferred.
10. Serve with sweet potato mash and a rocket and orange salad.