Festive golden five-spice chicken

Ingredients

• 8 chicken thigh and 8 drumsticks, skin on
• 3 spring onion
  
  , shredded, to finish

For the marinade

• 4 tbsp groundnut oil
• 6 garlic clove, finely chopped
• finger-length piece fresh root ginger
  
  , grated
• 4 tbsp Shaohsing rice wine or dry sherry
• 4 tbsp light soy sauce
  
• 4 tbsp clear honey
  
• 4 tsp five spice powder

  Method

  1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
  2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.