1. In a bowl, mix the carob syrup, orange juice and zest, mustard, olive oil, thyme, garlic, spring onion, salt, and pepper.

2.Add the chicken thighs and toss to coat. Cover and refrigerate for 1–2 hours. Preheat the oven to 200°C.

3.Place the chicken and marinade in a baking dish and roast in the preheated oven for 40 minutes or until the chicken is nicely browned.

4. Serve with a sprinkle of fresh spring onion and spoon over the pan juices.