Step 1

Combine soy sauce, honey, lime, ginger, chilli, garlic and Chinese five spice in a large bowl. Add chicken. Turn to coat. Cover with plastic wrap and place in the fridge for at least 2 hours, or up to 8 hours, to marinate.

Step 2

Preheat oven to 200C/180C fan forced. Heat a large flameproof roasting pan over medium-high heat. Drain chicken from marinade, reserving marinade. Spray chicken well with olive oil. Cook, turning, for 2 minutes or until browned.

Step 3

Add cabbage. Pour over reserved marinade. Roast for 35 minutes or until chicken is cooked through. Sprinkle with shallot. Serve with rice.