Ingredients: 1 tablespoon crushed red pepper flakes (optional) 1 inch piece /2.5cm fresh ginger, finely chopped 6 tablespoons/90ml soy sauce 20 ounces/570g bone-in, skin-on chicken thighs and drumsticks 2 red onions, quartered 1 lemon, zested then sliced into rings 1 tablespoon/14g unsalted butter 2 tablespoons/30ml honey To Serve Steamed rice Selection of greens, like kale, broccoli or green beans 1 tablespoon/14g unsalted butter ½ tablespoon/7ml vegetable oil 1 shallot, sliced 3 garlic cloves, sliced Directions: 1. Preheat the oven to 400F/200C/Gas 6 2. In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger’s widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 minutes
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.