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Spicy Orange Chicken 0001
  • 8 chicken lovely legs (800g) or skinless drumsticks, trimmed of fat
  • juice of 2 oranges (200mL)
  • 4 cloves garlic, crushed
  • 1 tablespoon ground cumin or coriander
  • freshly ground or cracked black pepper, to taste
  • 1 tablespoon honey
  • grated rind of 1 orange
  • 700g pumpkin, peeled, cut into 1cm cubes
  • 500g sweet potato, peeled, cut into 1cm cubes
  • 1 medium red onion, sliced into wedges
  • 440g can no-added-salt chickpeas, drained and rinsed
  1. Divide orange juice, garlic, cumin/coriander and pepper evenly between two cups, stir to combine.
  2. Add honey and rind to one cup for chicken marinade. Place chicken in a medium sized baking dish, pour honey marinade over and toss to coat chicken. Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.
  3. Preheat oven to 200°C (180°C fan forced).
  4. To make vegetable parcels, cut four 50cm lengths of both baking paper and foil and place foil on a flat surface, top with baking paper.
  5. Divide the pumpkin, sweet potato, onion and chickpeas amongst the parcels.
  6. Pour ¼ marinade on each parcel. Fold the long sides of baking paper and foil over filling to enclose, tuck short sides under to seal. Place parcels on a tray and bake with chicken, uncovered, for 15 minutes.
  7. Turn legs over and cook for a further 15 minutes until chicken is browned and cooked through, and vegetables are tender.
  8. Divide chicken between plates, spoon over any pan juices. Add a vegetable parcel to be opened at the table, or spoon vegetables and sauce onto plates.
  9. Serve immediately.


  • Replace chickpeas with a can of drained no-added-salt cannellini beans.
  • Add a handful of cherry tomatoes to vegetable mix before baking.

Storage Suggestions

  • The parcels are best eaten immediately.

Equipment List

  • 2 cups
  • medium sized baking dish
  • baking tray
  • serving plates
  • tongs


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information

698g Quantity per serving Quantity per 100g
Energy 2471kJ 354kJ
Protein 51.7g 7.4g
Fat, total 13.9g 2.0g
— Saturated 3.1g 0.5g
Carbohydrate 56.0g 8.0g
— Sugars 27.3g 3.9g
Fibre 14.7g 2.1g
Sodium 442mg 63mg