Step 1

Working over a bowl, grate the zest from one of the oranges and the lemon, then squeeze in the juice from both.

Step 2

Add the oil, garlic, marmalade, herbs, salt and pepper, then whisk.

Step 3

Add the chicken, turn the pieces a few times so they’re well coated, then cover with a plate and chill in the fridge for at least four hours, and up to 24.

Step 4

Pull the bowl from the fridge at least 30 minutes before you want to cook, and heat the oven to 200C (180C fan)/390F/gas 6.

Step 5

Tip the chicken and its marinade into a baking dish, then arrange the chicken skin side up in a single layer.

Step 6

Slice the remaining orange and tuck the slices into the gaps between the chicken, along with the capers, if using, and olives.

Step 7

Bake for 45 minutes, until the chicken skin is deep golden and the orange caramelised.

Step 8

At the end of the cooking, assess the liquid; if you want to thicken it, pour it into a pan, reduce a little, then taste and add more salt or a dash of sugar or vinegar, if needed, before pouring it back over the chicken and serving.