Step 1

Preheat the oven to 425 degrees.

Step 2

Pat the chicken thighs dry with a paper towel. Spray a rimmed baking sheet or shallow baking pan with cooking spray or line with a sheet of parchment. Arrange the chicken in the pan and tuck the shallot quarters in and around them.

Step 3

Whisk together the soy sauce, ginger, lemon juice, garlic and cayenne in a small bowl. Pour the sauce over the thighs, turning them to coat both sides, then turn skin-side up. The chicken can marinate up to 24 hours ahead in the refrigerator before baking.

Step 4

Bake 30-35 minutes, until the skin is puffed and golden brown. Remove the pan from the oven.

Step 5

Carefully pour the pan juices into a small saucepan and stir in the honey and butter. Bring to a boil and cook 5 minutes, until it reduces by a third (watch the pot and lower the heat slightly so it doesn't boil over).

Step 6

Pour the reduced sauce over the chicken thighs and put them back in the oven to bake 5 more minutes.

Step 7

Sprinkle the green onion over the chicken and serve.