Sticky Spicy Chicken

Preheat oven to 200 C/400 F.

Arrange the chicken, skin side up, in a roasting tin. Squeeze the lemon juice over the chicken and drizzle on a little oil and season with salt and pepper. Roast in the oven for 35 minutes.

While the chicken is roasting, place all the ingredients for the glaze in a small saucepan and heat gently. Let it come to a boil, then turn down the heat and let it bubble away for about 2 or 3 minutes, until it is thick and syrupy. It will froth up, so keep an eye on it and take it off the heat to let the bubbles subside if necessary. Take it off the heat and set aside.

When the chicken has had 35 minutes in the oven, remove dish from the oven. Pour the juices from the chicken into the saucepan with the glaze and boil it down to reduce by half, for 3 or 4 minutes. Pour this evenly over the chicken and return dish to the oven for 10 minutes or so to finish cooking and set the glaze.

Pile the chicken up in a serving dish, pour the sauce from the roasting tin over the top then strew with the chopped spring onions and crushed peanuts.

Serve with a steaming bowl of jasmine rice and a carrot and cucumber ribbon salad dressed with rice vinegar, sugar and sesame oil.