8 chicken thighs, skin on and bone in
2 tbsp gluten free soy
2 tsp sesame oil
2 tbsp maple syrup
1½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
1 tbsp garlic infused oil
2 scallions, chopped - green end only
cooked brown rice, to serve
Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh.
Mix together the gluten free soy, sesame oil, maple syrup, five-spice, ginger, garlic infused oil and some seasoning.
Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
Sprinkle the scallions over the chicken. Return to the oven for 5 mins, then serve with brown rice.
Recipe adapted from: Good Food