Roasted five-spice chicken thighs

Five-spice roasted chicken thighs Easy Food
Serves 4
4 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp Chinese five-spice
1 red chilli, deseeded and finely chopped
1 x 3cm piece of fresh ginger, grated
4 garlic cloves, crushed
½ tsp chilli powder
Black pepper
4 chicken thighs, bone-in and skin on
1-2 tbsp sesame seeds
3 spring onions, chopped

To serve:

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  2. In a large bowl, mix together the soy sauce, honey, vinegar, five spice, chilli, ginger, garlic, chilli powder and some black pepper. Set aside.
  3. Add the chicken thighs and turn to coat. Marinate for at least 30 minutes.
  4. Remove chicken from the marinade and place in a lightly oiled baking dish, skin-side up. Pour the remaining marinade over the chicken and sprinkle the sesame seeds over the top. Bake for 35-40 minutes until cooked throughout.
  5. Remove from the oven and rest for 8-10 minutes. Top with the chopped spring onions and serve with rice, drizzled with the sauce from the baking tray.

Per serving: 292kcals, 10.4g fat (2.5g saturated), 15.8g carbs, 9.3g sugars, 33g protein, 1.7g fibre, 0.997g sodium

If you like spicy food, don’t deseed the chilli. Conversely, if you’re not so good with heat, omit the chilli powder!