You will need
8 chicken pieces (either drumsticks or thighs, or a mixture of the two), skin removed
8 garlic cloves, peeled and gently crushed
1 tsp chilli powder
Leaves from 3–4 sprigs of thyme
Juice of 1 lime
Salt and freshly ground black pepper

For the glaze:
3 tbsp honey
1 tsp English mustard powder
1/2 tsp soy sauce
1/2 tsp Worcestershire sauce
Zest of 1 lime

For the sauce:
300ml chicken stock
2 tsp cornflour

1. Preheat the oven to 200°C/gas mark 7. Toss the chicken pieces on a large roasting tray with the garlic, chilli powder, thyme, lime juice and salt and pepper. Lay them out in a single layer and pop them into the oven to bake for 25 minutes.

2. Meanwhile, mix the honey, mustard powder, soy sauce, Worcestershire sauce and lime zest in a small bowl to give a sticky glaze.

3. Once the chicken has been cooking for 10 minutes, remove it from the oven and brush over half of the glaze. Then brush over the remaining glaze after another 10 minutes of cooking. Pop it back into the oven for the remaining
five minutes or until the chicken is piping hot in the centre and cooked through. Remove from the oven and transfer the pieces to a serving plate and cover with foil to keep warm.

4. Put the roasting tray on a high heat on the hob. Pour in all but about three tablespoons of the chicken stock, stirring all the time and scraping up
any bits from the bottom of the tray. Blend the cornflour with the remaining stock to give a smooth liquid and pour this into the tray, stirring constantly. Let this bubble away for two to three minutes or so, stirring occasionally, until reduced and thickened. The sauce may have a few lumps in, which you can just sieve out before serving if you like. Season to taste and remove from the heat. Serve two pieces of chicken per person with a little sauce poured over and a scattering of mint leaves on top.