Step 1

Marinate: in a medium-sized bowl, whisk together the olive oil, soy sauce, sriracha, honey, ginger, garlic, salt and pepper. Trim the excess skin and fat from the chicken thighs, if you like, and add them to the bowl with the marinade, turning each one in the sauce to ensure they are evenly coated in the marinade. Marinate chicken for at least 30 minutes, ideally 2-4 hours, but no longer than overnight. During this time, cover the bowl with plastic wrap and transfer it to the refrigerator. Take it back out 30-45 minutes before you intend to cook it.

Step 2

Cook: Preheat the oven to 400F. Transfer the chicken thighs to a cast iron skillet or other oven-safe baking dish, skin-side down. Pour the remaining marinade over the top and add the chicken stock. Bake for 30-35 minutes, or until the internal temperature of your chicken reads at least 165F with a meat thermometer, flipping the chicken skin-side up about half-way through the baking time.

Step 3

Serve: Remove the chicken from the oven, top with the sliced scallions and sesame seeds, if using, and serve immediately with mashed potatoes or rice and some simply prepared greens or a fresh green salad.