Roasted Asian chicken thighs

Serves 2 (easily doubled)
120ml rice wine vinegar
80ml soy sauce
4 tbsp sesame oil
4 tbsp honey
2 garlic cloves, crushed
¼ tsp dried chilli flakes
4 chicken thighs, bone-in and skin-on

To serve:
Stir-fried vegetables

  1. Combine the first six ingredients in a large sealable bag. Add the chicken thighs and seal the bag, squeezing all the air out. Use your hands to squash the bag, rubbing the marinade into all sides of the chicken. Place in the fridge to marinate for at least 30 minutes or up to eight hours.
  2. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  3. Remove the chicken thighs from the marinade and shake off any excess. Place the chicken in a baking dish, skin side-up. Brush the tops with some of the marinade, then discard the remainder.
  4. Roast the chicken for 30-35 minutes until completely cooked throughout. Serve with rice and stir-fried vegetables.

Note: (for gluten-free) tamari can be used as an alternative to soy sauce, if you wish.

Per Serving: 600kcals, 28.4g fat (6g saturated), 19.9g carbs, 17.7g sugars, 59.5g protein, 0g fibre, 1.386g sodium