Stop here and make the marinade from the above ingredients
2bell pepperscut into chucks
2carrotspeeled and cut into chunks
2red onionsroughly cut into large chunks
1courgette cut into chunks
2tspChinese five spice
Salt and pepper to season
Preheat the oven to 200c
In a large mixing bowl mix the rice wine vinegar, soy sauce, orange juice, ginger, honey, and garlic. Place the chicken in the mixture and leave to marinade while we prepare the rest of the meal.
Place the peppers, red onions, carrots, remaining garlic cloves and courgette on a baking tray with a good grind of fresh salt and pepper. Pop in the oven for 40/50 minutes, or until the vegetables are cooked.
Keeping the marinade, and while the vegetables are in the oven and cooking, add a splash of oil to a frying pan and place the chicken from the marinade in the pan on a medium heat. Fry the chicken for 3 minutes on each side to seal the chicken on all both sides, placing the chicken in an ovenproof dish, add the marinade saved from earlier. Cover with Aluminium foil and cook for 20-25 minutes.
After time is up, removed the foil and cook for another 10-15 minutes or until the chicken is cooked, and the juices run clear and there are no traces of pink in the flesh and the sauce has thickened. Remove the vegetables from the oven and serve with the sauce poured over the chicken.
If the sauce on leaving the oven is still too “runny” put it in a pan and reduce it on a high heat while serving the rest of your meal