For the marinade

1 tbsp groundnut oil

1 tbsp garlic infused oil

2 tbsp grated fresh root ginger

1 tbsp Shaoxing rice wine or dry sherry (optional)

2 tbsp gluten free  soy sauce

2 tsp five-spice powder

2 tbsp golden syrup

For the chicken

1kg/2lb chicken thighs, skin on


For the marinade, put all of the marinade ingredients into a large bowl and stir to combine.

Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6.

Put the chicken thighs on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through.

To check, pierce the thigh at its thickest part, next to the bone. The juices should run clear.)

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Five-spice roast chicken thighs