8 chicken pieces such as thighs and legs, with skin on and bones in
3 cloves garlic, minced
2 tsp fresh ginger, grated
1/2 cup honey
1/2 cup soy sauce
Juice of 1 lemon
1 tsp red pepper flakes
2 lemons halved (optional)
In a bowl, whisk together garlic, ginger, honey, soy sauce, lemon juice and red pepper flakes. Transfer half the mixture to a large sealable bag and the other half to a saucepan. Add chicken to the bag and turn to coat. Refrigerate for up to 1 hour. Simmer marinade in a saucepan over medium heat until reduced by half, about 5 mins. Set aside.
Pre-heat oven to 400F.
Arrange chicken and lemon halves (if using) on a foil-lined shallow baking tray. Baste with reduced honey mixture. Roast for 25 mins till cooked through. Serve chicken with roasted lemon halves (if using), steamed rice (or LOW CARB cauliflower rice) and greens.