Mix all marinade ingredients together in a jug. Pour over the chicken pieces in a large ziplock bag and massage the marinade into the chicken to coat thoroughly. Marinate ideally for 24 hours, a minimum of 3 hours is acceptable.

Preheat oven to 200°C/390°F (180°C fan assisted). Line two baking trays with foil, then cover with parchment or baking paper.

Distribute the marinated chicken pieces evenly on the lined trays, then pour any remaining marinade over the chicken. Place in the oven and roast for 30 minutes.

After 30 minutes, continue roasting for a further 20 minutes, basting the chicken 2 to 3 times with the pan juices. Increase the frequency and amount of basting during the last 10 minutes to develop a deep golden, sticky glaze.

Swap the positions of the trays so both trays finish cooking evenly.

Before plating, baste the chicken one last time with the sticky glaze from the tray. Arrange a bed of leafy greens on a serving platter, pile the sticky glazed chicken on top, and garnish with orange slices or wedges and orange zest curls.