Roast chicken thighs with ginger, honey & soy

My go-to chicken dish when I just want a truly delicious, comforting meal. Simple to prep, full of flavour, and perfect for a fuss-free dinner. I like to eat mine with sticky rice, smacked cucumber and cabbage. Don’t forget the chilli oil!

ingredients

serves 4

• 3 tbsp good soy sauce, I like Poon's

  3 tbsp runny honey

  2 tbsp rice wine vinegar

  4 free-range chicken thighs

  2 tbsp sesame seeds

  2 spring onions, finely sliced to serve

  To serve

• Rice

• Greens or cabbage

• Smacked cucumber

• Chilli oil

instructions

Combine the garlic, ginger, soy, honey and vinegar in a bowl and add the chicken. Massage the sauce into the chicken with your hands, then leave on the side to marinate for 30 minutes.

Preheat the oven to 200C/gas 6.

Once the chicken has marinated, place skin-side down in a baking tray and cook for 20 minutes, before turning over, basting with the sauce (you may need to add splash of water if it's looking dry) and sprinkling with the sesame seeds.

Return to the oven for a further 15 minutes until the juices run clear. You can also do this in an airfryer at 200C for 20-25 minutes, turning once.

Serve with sticky rice, greens, smacked cucumber and a little chilli oil.