This buttery, spicy chicken dinner is perfect for feeding a family on a cold winter’s night. If you prefer a more mild version just subsitute half the chilli sauce with tomato sauce.
4 chicken Marylands
1 tsp vegetable oil
1/2 tsp salt
1 lemon, cut into segments
2 tsp honey
2 tsp Sriracha chilli sauce
2 tbsp fish sauce or soy sauce
1/4 cup finely chopped chives, to serve
1. Heat your oven to 180C fan-forced. Add the Marylands to a baking dish with the oil and toss to coat, then arrange skin-side up in a single layer. Season with salt and squeeze over the juice of the lemon segments. Add the squeezed segments to the baking tray with the chicken. Bake for 30 minutes.
2. Microwave the butter and honey in a heatproof bowl for 30 seconds until they are liquid. Combine with the chilli sauce and fish sauce or soy sauce and brush half of the mixture over the chicken. Bake for a further 25 minutes, glazing with the other half of the mixture with 10 minutes to go, until the chicken is glazed and caramelised.
3. Rest for 5 minutes, scatter with the chives and serve.