Roasted Wings Of Chicken - Honey, Ginger And Spinach

Pre-heat oven to 400 degrees

Toss the chicken with the oil, vinegar and seasoning.

Spread the chicken out onto a baking sheet and tuck the garlic and ginger in amongst the pieces.

Lightly squeeze the lemon juice over (leave much of the juice in the lemon, un-squeezed, so it will roast along with the chicken and can be squeezed later).

Roast in the oven for approximately 45 minutes. Check in on them at 20 minutes and give them a toss if needed. They should turn a lovely shade of caramel but not burn. When cooked through, sticky, caramel and wafting of delightful aroma, remove from the oven. Drizzle in a little more vinegar if you like and cook a further 5 minutes or not.

Toss the baby spinach over the chicken and squeeze the lemon juice over the spinach. Gently, using your clean paws, mix the spinach in with the chicken pieces which will help transfer flavor to the greens and warm them.

Divide amongst two plates and serve right away.

Garnishing with small, halved, cherry tomatoes is nice if you have some.