Sticky chilli oil chicken

Method

1. 1
   Preheat the oven to 200°C, gas mark 6. In a small bowl, whisk together the chilli oil (use 1 tsp for a milder dish, 1½ tsp if you like it hot), soy sauce, marmalade, vinegar and 2 tbsp water. Put the chicken, skin-side up, in a large roasting tin and pour over the sauce mixture. Roast for 25 minutes.
2. 2
   Remove the tin from the oven. Baste the chicken in the juices, then transfer to a plate. Stir up any sticky bits from the bottom of the tin, then add the cabbage, basting it in the juices. Sit the chicken on top of the cabbage, then roast for another 25 minutes until the chicken is fully cooked with no pink meat and the juices run clear.
3. 3
   Lift the chicken out of the tin and rest for 5 minutes. Serve the chicken, cabbage and any cooking juices with rice or noodles, if you like, drizzling everything with extra chilli oil to serve.