Crispy Roasted Chicken Thighs with Ginger-Lemon Glaze

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
2. 2 Fresh ginger≈ $8.00 per kg 10 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Lemon≈ $4.65 per kg 50 g
5. 5 Honey 4 g
6. 6 Soy sauce 13 ml
7. 7 Sesame seeds 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and mince the ginger and garlic³.

2. Grate the ginger and garlic³ finely.

3. Zest the lemons⁴.

4. Juice the lemons⁴.

5. Mix the ginger, garlic³, zest, lemon⁴ juice, honey, and soy sauce into a marinade.

6. Wash the chicken¹ thighs and split each at the joint.

7. Coat the chicken¹ pieces in the marinade, then arrange on a baking tray. Sprinkle with sesame seeds.