Winter version of lemon chicken: fruity, Mediterranean, with bitter orange marmalade – practically cooks itself in the oven.
Divide chicken thighs at the joint, wash the orange hot, pat dry and quarter unpeeled. Cut the orange quarters crosswise into finger‑thick pieces. Finely chop garlic, clean the peppercorns, wash, halve lengthwise, remove seeds and slice into fine strips. Pluck the fresh thyme leaves from the stems.
Stir orange marmalade with a little hot water in a large bowl, then fold in garlic, peppercorns and thyme. Grind allspice berries and a pinch of salt in the mortar to a fine powder. Season the chicken thighs all over with the marinade and brush thoroughly; set the remaining marinade aside.
Spread the orange pieces in a shallow roasting pan, place the marinated chicken thighs on top and bake in the pre‑heated oven at 200 °C (fan 180 °C) on the middle rack for about 30 minutes from below.
Meanwhile peel the butternut squash, halve lengthwise, remove the seeds and soft interior and cut the halves into about 1 cm thick slices. Halve the shallots lengthwise, clean and wash the broccolini. Mix the set‑aside remaining marinade with olive oil and gently toss the vegetables with it. Distribute the vegetables between the chicken thighs, season with salt and finish cooking in the oven for another 20 minutes.
Halve the green olives, scatter them between the chicken thighs and vegetables and serve the dish immediately.
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