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

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