Ingredients

8 chicken thighs, skin on
3 tbsp gluten-free soy sauce
3 tbsp clear honey
1 tbsp tomato purée
1 tbsp Worcestershire sauce
2 tbsp orange juice
1 tsp dried thyme
1 tsp dried chilli flakes
1 red onions, cut into chunks
4 large carrots, peeled and cut into chunks
4 sweet potatoes, peeled and cut in half, then into wedges
100g baby spinach
freshly ground black pepper, to taste

Method

1 Preheat the oven to 200°C/fan 180°C/gas mark 6

2 Slash the chicken thighs through the thickest parts, then place in a large roasting tray.

3 Mix the soy sauce, honey, tomato purée, Worcestershire sauce, orange juice, thyme and chilli flakes together in a small bowl until combined.

4 Drizzle over the chicken and massage in, then mix together the red onion, carrots and sweet potatoes, coating them in any residual sauce. Season with black pepper.

5 Roast in the oven for 50 minutes until the chicken is browned and cooked through and the veg are tender and slightly charred around the edges. Pierce the fattest part of each chicken portion with a sharp knife – if the juices run clear, then the chicken is cooked. If not, return to the oven and cook for another 5 minutes and check again.

6 Add the spinach to the tray and stir through (it will wilt as you stir). Serve and enjoy