Preheat oven to 200°C/390°F (180°C fan).
Line a baking dish with foil then baking paper.
Mix the Glaze ingredients together.
Place onion and chicken in the baking dish skin side down, then pour the Glaze over.
Bake for 25 minutes, then turn and bake for a further 25 to 35 minutes, until the chicken is browned and the glaze is sticky.
Turn chicken and squidge in the glaze, then also spoon it over.
Serve with rice and steamed greens, sprinkled with sesame seeds and fresh cilantro/coriander leaves.
