- 8 chicken thighs and 8 drumsticks, skin on
- 3 spring onions, shredded, to finish
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
For the marinade
- 4 tbsp groundnut oil
- 6 garlic cloves, finely chopped
- finger-length piece fresh root ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 tbsp Shaohsing rice wine or dry sherry
- 4 tbsp light soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 4 tbsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 4 tsp five spice powder
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.