Festive golden five-spice chicken

• 8 chicken thighs and 8 drumsticks, skin on
• 3 spring onions, shredded, to finish

For the marinade

• 4 tbsp groundnut oil
• 6 garlic cloves, finely chopped
• finger-length piece fresh root ginger, grated
• 4 tbsp Shaohsing rice wine or dry sherry
• 4 tbsp light soy sauce
• 4 tbsp clear honey
• 4 tsp five spice powder

Method

1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.
3.  http://www.bbcgoodfood.com/recipes/9106/festive-golden-fivespice-chicken 
4.  
5. I definitely shortened cooking time total to 30 min and used the grill off grease to roast more squash. This marinade is neither salty nor sticky.