Sticky Chicken Thigh Traybake

• 1 tbsp Sunflower oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Red onion
• 2 medium Red pepper
• 4 cloves Garlic
• 20 g Ginger root, firm and fresh
• 80 ml Soy sauce
• 60 ml Honey
• 1 tbsp Rice vinegar
• 2 tsp Toasted sesame oil
• 4 pieces Spring onion
• 2 tsp Sesame seeds

1. Heat the oven to 220°C (430°F). Drizzle the sunflower oil over a large baking tray and set it in the oven for 3 minutes to heat.
2. Season the chicken thighs all over with the fine sea salt and black pepper. Peel the red onions and cut into thick wedges, then cut the red peppers into chunky strips.
3. Carefully remove the hot tray and arrange the chicken skin-side up, then scatter the onions and peppers around. Roast for 20 minutes, until the skin is starting to turn golden and the vegetables are beginning to soften.
4. Meanwhile, finely grate the garlic and ginger root into a mixing bowl. Whisk in the soy sauce, honey, rice vinegar and toasted sesame oil until smooth.
5. Spoon about half the glaze over the chicken and vegetables, turning the onions and peppers to coat lightly. Roast for 10 minutes, then spoon over the remaining glaze and roast for a final 5 minutes, until glossy and sticky and the chicken is cooked through.
6. Slice the spring onion. Scatter over the spring onion and sesame seeds, then serve straight from the tray with the sticky pan juices spooned over.

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