A vision of Vietnam
Baked ginger and lemon chicken (gà nuong)
One of my favourite midweek meals takes minutes to prepare – sometimes things just have to be that simple. Ginger, tangy lemon, hot chillies and sticky honey are a great combo, and you should have a supply of them in the kitchen to turn simple chicken into something special for those lazy, cosy evenings. You can also use chicken wings or pork ribs but the cooking times will vary.
50 MINUTES | SERVES 4 | EASY | LC
dried chilli flakes 1 tbsp, plus extra to serve (optional)
ginger 21/2cm piece, finely chopped
soy sauce 6 tbsp
whole chicken thighs and drumsticks 1kg
red onions 2, quartered
lemon 1, zested, then sliced into rings
butter 1 tbsp
runny honey 2 tbsp
vegetable oil ½ tbsp
shallot 1 long, sliced
garlic 3 cloves, sliced
TO SERVE
steamed rice greens 320g (such as kale, broccoli and fine green beans)
chilli oil
Heat the oven to 220C/fan 200C/gas 7. In a small
