Soy Maple Roasted Chicken On Spinach Salad

• servings: 5

Ingredients

SOY AND MAPLE ROASTED CHICKEN

⅓ cup soy sauce

zest and juice of 1 lemon

zest and juice of 1 orange

1 tbsp wholegrain mustard

2 cloves garlic, finely minced

75ml maple syrup

1 tbsp finely chopped thyme leaves

½ tsp flaky sea salt

3 grinds black pepper

4 free-range chicken thighs, skin on

SPINACH, PUMPKIN AND TOASTED SEED SALAD

2 cups 2cm-diced pumpkin

2 tbsp olive oil

1 tsp flaky sea salt

3 grinds black pepper

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

1 tbsp white sesame seeds

2 tsp soy sauce

120g baby spinach leaves extra-virgin olive oil, for drizzling

50g creamy feta, crumbled

Directions

Put all of the ingredients except for the chicken into a bowl and mix together really well. Put the chicken into a non-reactive ovenproof dish and pour over the soy mixture. Allow to marinate for a couple of hours in the fridge.

Preheat the oven to 180°C.

Remove the chicken from the fridge and pour off all of the excess marinade into a saucepan. Place the chicken into the oven and roast for approximately 25 minutes, or until the chicken is cooked and the skin is crispy. Meanwhile heat the marinade and reduce it until it becomes syrupy.

Preheat the oven to 180°C.

Put the pumpkin into a roasting dish and toss with the olive oil and salt and pepper. Roast for approximately 30 minutes or until tender and caramelised around the edges. Set aside to cool to room temperature.

Toast the pumpkin, sunflower and sesame seeds in a frying pan until golden and then add the soy sauce. Let it sizzle away, stirring to combine, then take off the heat immediately. Allow to cool then store in an airtight container for up to a week - they are delicious to snack on or to add crunch to any salad or sandwich.