Honey, soy & five-spice baked chicken

This easy, fuss-free supper will make two delicious meals for four. Chicken thigh meat is very moist and will be full of flavour from the marinade, so any leftovers make a great base for quick stir-fries.

SERVES 8 PREP 5 mins plus at least 30 mins marinating COOK 1 hr EASY G

1 tsp five-spice powder

4 tbsp light soy sauce

3 tbsp runny honey

1 tbsp vegetable oil, plus extra for the tin

1 red chilli, deseeded and finely chopped

5 garlic cloves, crushed

40g ginger, peeled and grated

2kg skin-on, bone-in chicken thighs bunch of spring onions, trimmed and finely chopped

2 handfuls of coriander leaves, chopped

2 tsp sesame seeds

1 Whisk the five-spice, soy sauce, honey and oil together in a large bowl. Stir in the chilli, garlic and ginger. Add the chicken thighs and turn them over in the marinade, using your hands until evenly coated. Leave to marinate for at least 30 mins.

2 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.

3 To serve, scatter with the spring onions, coriander and sesame seeds, and drizzle over any remaining sauce from the tin.

PER SERVING 308 kcals • fat 19g • saturates 5g • carbs 8g • sugars 7g • ibre 1g • protein 27g • salt 1.3g