Ingredients

· 3 tablespoons soy sauce

· 3 tablespoons honey

· 2 tablespoons oil

· 1 tablespoon garlic ginger paste

· 8 skin-on chicken thighs

· 1 large head broccoli, cut into florets

· 1 tablespoon sesame seeds

· Rice, to serve (optional)

Method

Heat oven to 200°C. Mix the soy, honey, one tablespoon of the oil and ½ tablespoon garlic ginger paste in a bowl. Pour over the chicken thighs and leave to marinate. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 minutes until sticky and the skin is crispy. When the chicken has 15 minutes left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 minutes until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and the caramelised bit from the tin.