Recipe created by Jacalyn Dryland, RD


  • 3 tbsp olive oil
  • 2 tsp honey
  • 1 heaped tbsp Dijon mustard
  • juice of half a lemon
  • 4 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 garlic cloves, minced or finely chopped
  • 1 tbsp fresh ginger root, finely minced
  • 3 spring/green onions, finely chopped (white parts only, keep green parts for garnish)
  • 12 chicken thighs
  • freshly ground salt & pepper


  1. Preheat oven to 375°F
  2. Mix together the first 9 ingredients into a large bowl, whisk until combined.
    Add chicken thighs and let marinate for 30 minutes
  3. Line baking tray with foil or parchment paper and pour marinated chicken
    over the tray and roast for 20 minutes
  4. Turn the chicken, baste with the Asian-style mixture from the bottom of the
    tray, then cook for a further 20-25 minutes until the chicken is cooked
    through and golden (may need another turn and baste)
  5. Remove and garnish with green parts of the green onions
  6. Serve with wild or brown rice or garlicky mashed potatoes with celeriac and sautéed garlic and lemon spinach