Lemon soy chicken

1.Using kitchen scissors, trim excess skin and fat from chicken pieces. Pat dry with paper towel. Cut drumsticks from thighs. Then cut thighs in half. Finely grate rind of lemons and set zest aside. Remove white pith from lemons and slice. Set aside.

2.In a bowl, combine lemon zest, soy sauce, brown sugar and garlic. Brush over chicken and place, skin side up, in a large baking dish. Scatter with lemon slices. Chill, covered, for 3 hours or overnight.

3.Preheat oven to 180°C. Sprinkle chicken skin with salt. Bake for 40 minutes, basting 2-3 times. Transfer to a plate. Increase oven to 200°C. Strain pan juices into a small saucepan. Return chicken to baking dish. Bake chicken for 10-15 minutes, until skin is crisp.

4.Remove excess oil from surface of pan juices with a spoon. Blend cornflour with a little water, then whisk into pan juices. Bring to the boil and simmer for 5-10 minutes, until thickened. Serve chicken on a bed of steamed rice with sauce, broccolini and onion.