Sticky Soy Chicken Thighs with Noodles

Preheat oven to 200°C / 180°C fan.

Mix the soy sauce, honey, cooking oil, garlic granules, ground ginger and cornflour together in a bowl.

Place the chicken thighs in a roasting tray. Pour the soy mixture over and turn to coat.

Roast for 35–40 minutes, basting once halfway through, until sticky and cooked through.

Cook the egg noodles according to packet instructions, then drain.

Serve the chicken thighs over the noodles with the sticky tray juices drizzled over.