Soy and ginger Chicken Thigh Roast

Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the light soy sauce and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.