Place the Marinade ingredients in a small bowl and mix until lump free.

Place the chicken in a ziplock bag (my preferred method) or non reactive bowl and coat with Marinade. Marinade for at least 3 hours, preferably overnight (24 hours) OR freeze it straight away, then it will marinade while it defrosts.

Preheat oven to 180C/350F. Place chicken in a baking dish, skin side up. Slather leftover marinade onto the skin. Roast for 45 minutes or until deep burnt-red golden brown in colour.

Rest for 5 minutes before serving with Garlic Butter Rice and a green salad.

Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 5 minutes until onion is translucent and sweet.

Add rice and stir so the rice becomes translucent. Add broth and water, then cover and turn heat down to medium low.

Cook for 12 to 15 minutes until the liquid has JUST evaporated, then remove from stove and allow to rest for 10 minutes.

After resting, add the butter and stir the rice to fluff it up and disperse the butter.