Preheat your oven to 200°C (180°C fan). Pat the chicken thighs completely dry with kitchen towel – removing moisture is key to achieving crisp, golden skin. Arrange the thighs skin-side up in a roasting tin, ensuring there is a little space between them so the heat can circulate evenly.

In a small bowl, whisk together honey, soy sauce, grated garlic, grated ginger, vinegar, sesame oil, and a generous grind of black pepper.

Place the chicken in the oven uncovered and roast for 25 minutes. This allows the skin to start browning and the meat to begin cooking gently. The skin should take on a light golden hue, while the juices start to render

Remove the chicken from the oven and brush each thigh generously with the prepared glaze. Return to the oven for 15-20 minutes, brushing again halfway through. Roast until the skin is deep golden-brown, sticky, and glossy, and the chicken is fully cooked,

While the chicken finishes, heat a frying pan or griddle over high heat. Toss the spring onions with a little oil and cook for 2-3 minutes, turning occasionally until lightly blackened and tender but still vibrant green.

Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist. Serve the thighs with the charred spring onions, a sprinkle of sesame seeds, a squeeze of lime/lemon, and steamed rice or noodles. Spoon any sticky, caramelised juices from the roasting tray over the top to enhance flavour and shine.

• 8 free-range chicken thighs, bone-in, skin-on
• 2 tbsp runny honey
• 3 tbsp light soy sauce
• 2 garlic cloves, finely grated
• 1 thumb-sized piece fresh ginger, finely grated
• 1 tbsp cider vinegar or rice wine vinegar
• 1 tsp sesame oil
• Freshly ground black pepper

To serve:

• 6-8 spring onions
• 1 tsp vegetable oil
• Sesame seeds
• Lime/lemon wedges
• Steamed rice or noodles

• Bone-in, skin-on thighs are juicier, more flavourful, and better value than chicken breast.
• Dry skin crisps up better, so don’t skip patting the chicken dry before roasting.
• Let the glaze caramelise slowly to avoid burning and get that deep sticky finish.
• This recipe works brilliantly on the barbecue too: cook indirectly first, then glaze and char over direct heat.