Chicken is always a popular mid-week dinner and roasting the thighs and drumsticks means juicy, tender meat with a sticky, glazed skin.
2 cloves garlic, crushed
½ teaspoon Chinese five-spice powder
1 tablespoon sesame oil
2 tablespoons Shaoxing cooking wine
2 tablespoons oyster sauce
1 tablespoon soy sauce
½ teaspoon caster sugar
4 bone-in, skin-on chicken thighs
8 chicken drumsticks
Winter Slaw, recipe below
3 tablespoons olive oil
1 tablespoon lemon juice
½ small red cabbage, finely shredded
1 firm but ripe pear, cored and thinly sliced
2 spring onions, thinly sliced
¼ cup roasted sunflower seeds
small handful chopped parsley
sea salt and ground pepper
Combine all the ingredients except the chicken, in a large bowl. Add the chicken and turn to coat well.
Place the chicken in a shallow baking dish in a single layer. Roast for 30 minutes or until fully cooked, turning several times and adding a splash of water if it starts to catch on the base of the pan.
Whisk the olive oil and lemon juice in a large bowl and season.
Add all the remaining ingredients and toss together.