Crispy Roasted Honey-Ginger Chicken Thighs

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≈ $4.70 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 finely grate the ginger and garlic³.

2. Zest the lemon⁴, then juice it.

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

4. Rinse the thighs, pat them *very* dry with paper towels, and split them at the joint.

5. Coat the pieces in the marinade and let them sit for 15 minutes.

6. Preheat the oven to 400°F (200°C). Place the thighs skin-side up on a baking sheet and sprinkle with sesame seeds.

7. Roast for 40 minutes until the skin is deep golden; the juices should run clear when pierced, and the meat near the bone should be no longer pink.