Vietnamese Chicken

A favourite midweek meal, easy, economical and delicious

1 tablespoon oil

3 tablespoons soy sauce

1 tablespoon chilli flakes

1 tablespoon fresh ginger, finely chopped

3 cloves garlic, chopped

1kg skin-on chicken thighs

4 shallots, cut in half

1 lemon, sliced

sea salt and black pepper

1 tablespoon butter

1 tablespoon honey

Set oven 180c gas mark 4.

Mix the oil, soy, chilli flakes, ginger and garlic together, coat the chicken pieces in the marinade, then place the chicken in a roasting pan, add the shallots and lemon slices. Season well and roast in the preset oven for about 40 minutes, Spoon the juices over the chicken halfway through cooking. Heat the butter and honey together in a small saucepan, set aside, when the chicken is cooked 75c pour the juices from the pan into the butter and honey mixture, boil up for a minute or two, spoon the sauce back over the chicken pieces and continue cooking for another few minutes until the chicken is nicely glazed. Serve with stirfry greens, basmati rice or potato wedges cooked in the oven at the same time.