Ingredients:
1 tablespoon crushed red pepper flakes (optional)
1 inch piece /2.5cm fresh ginger, finely chopped
6 tablespoons/90ml soy sauce
20 ounces/570g bone-in, skin-on chicken thighs and drumsticks
2 red onions, quartered
1 lemon, zested then sliced into rings
1 tablespoon/14g unsalted butter
2 tablespoons/30ml honey
To Serve
Steamed rice
Selection of greens, like kale, broccoli or green beans
1 tablespoon/14g unsalted butter
½ tablespoon/7ml vegetable oil
1 shallot, sliced
3 garlic cloves, sliced
Directions:
1. Preheat the oven to 400F/200C/Gas 6
2. In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger’s widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 minutes. (Meanwhile, cook the rice and prepare a selection of greens for serving.)
3. Remove the chicken from the oven and pour any juices into a small saucepan before return the chicken to the oven.
4. To the saucepan with the pan juices, add the butter, honey and lemon zest. Cook over medium heat until it has reduced by a third, about 3 minutes.
5. Remove the chicken from the oven and pour the honey sauce evenly over top, then return to the oven and until the juices run clear when pierced at the thickest point, 5 to 10 minutes more. Rest for 5 minutes before serving.
6. Meanwhile, heat the oil in a medium saucepan over medium heat and fry the shallots until golden. Add the garlic, stirring to keep it from burning, then add the greens, adding a splash of water to help them cook. Season with salt and pepper, then stir-fry for about 5 minutes. Serve with the rice, vegetables and more crushed red pepper flakes if desired.
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