Whisk together the marinade ingredients,
put the chicken into a dish, then pour over
the marinade, mixing to coat. Cover, then
chill for at least 20 mins, or up to a day if
you have time.
Heat oven to 180C/fan 160C/gas 4, and
lift the chicken out of the marinade into a
roasting tin. Roast for 40 mins, pour over
the remaining marinade, then cook for
a further 30 mins until golden and sticky.
Sprinkle with the spring onion, then serve.