Put the chicken into a dish, then pour over the marinade, mixing to coat it.
Cover and then chill for at least 20 minutes or up to 24 hours if you have time.
Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.