Sticky lemon & sesame chicken

• skinless boneless chicken thighs↗8-10
• sesame oil↗2 tsp tsp
• cornflour↗2 tsp tsp
• large lemons↗zest and juice 2
• clear honey↗2 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• sesame seeds↗2 tsp tsp
• cooked noodles

  or rice, to serve

• cooked greens↗

  (such as sugar snap peas and pak choi), to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season well. Roast for 25 mins.

2. 2

   Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy and sesame seeds and mix again.

3. 3

   Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated – it will still be very runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any sticky bits from the bottom of the tin. Serve with noodles or rice, and veg, with the extra sauce poured over the top.