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Honey, Soy & Five-spiced Baked Chicken |
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| Serves 4 |
Prep 5 mins |
Cooking 1hr |
Easy |
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+30 mins marinating |
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My rating |
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Ingredients |
1 tsp five -spice powder
4 tbsp light soy sauce
3 tbsp runny honey
1 tbsp vegetable oil + extra for the tin
40g ginger, peeled and grated or 3/4 tsp of ground ginger
2kg skin-on, bone-in chicken thighs
bunch of spring onions, trimmed and finely chopped
2 handfuls of parsley or coriander leaves, chopped
2 tsp sesame seeds
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Whisk the five-spice, soy
sauce, honey and oil together in a large bowl. Stir in the
ginger Add the chicken thighs and turn them over in the
marinade, using your hands until evenIy coated. Leave to
marinate for at least 30 mins.
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Heat the oven to 200C/ 180C
fan/ gas 6. Oil a roasting tin large enough for the
chicken to fit snugly inside. Put the thighs skin-side up
in the roasting tin and pour over the marinade. Roast for
40 mins, basting halfway through. Turn up the heat to
220C/200C fan/gas 7 and cook for another 20-25 mins until
the skin is crisp.
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To serve, scatter with the
spring onions, parsley or coriander and sesame seeds, and
drizzle over any remaining sauce from the tin.
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Serve with rice
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Strip any leftover chicken
from the bone and store it in an airtight container with
any extra sauce. Leave to cool completely, then chill for
up to two days. It can be used as a base for a delicious
chicken stir-fry.
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DAILY
DINNERS 
