Roasted Honey and Soy Sauce Chicken

[fitfool]

Time for more home-cooked food posts. Here's an easy recipe that takes hardly any time to whip together. Ten minutes to put the marinade together and then come back in a few hours to pop it into a preheated oven. The longer I left it in the oven, the crispier the skin got while the meat stayed pretty moist. One time though, I left it in for over an hour and came back to find the skin had kinda blackened. Still tasted good but wasn't photogenic. While the chicken is in the oven, I made the five-spice vegetables for a side dish. Another really easy recipe. Both recipes are behind the cut.

Roasted Honey and Soy Sauce Chicken

6 chicken thighs, bone and skin still on.

Marinade:
1/4 cup soy sauce
1/4 cup honey
1 tsp five-spice powder
1 tsp sesame oil
3 cloves garlic (minced)
1 tsp freshly ground black pepper
1-2 slices fresh ginger

1. Combine marinade in large bowl. Add chicken and toss to coat.
   
2. Cover and refrigerate 4-8 hours (guessing on time), turning occasionally
   
3. Preheat oven to 400F
   
4. Arrange chicken on a baking sheet, skin side up.
   
5. Roast for 40-50 minutes until chicken is thoroughly cooked.
   

-----

Five Spice Vegetables

Vegetables (cut into bite-size pieces):
carrots
broccoli
cauliflower
zucchini

Seasoning:
five-spice powder
white pepper
garlic salt

You can change the vegetable mix to whatever you like most or have on hand. Five-spice powder is available in Asian groceries for cheap. Heat a tablespoon of vegetable oil over medium-high heat. Add the vegetables and sprinkle the seasonings on to taste. How much? I'm not sure. I sprinkled it on pretty liberally a few times while stirring. Stir fry until the vegetables have reached their desired tenderness (about 10-15 minutes?)

thread at food_porn
thread at vegrecipes

Comments

[asifallforever.livejournal.com]

I'm not a fan of bone in chicken so i think i would try it with chicken breast but i have been looking for a quick recipe. I'm defently going to try this recipe very soon.

[fitfool.livejournal.com]

Why not leave the bone in? I thought that leaving the bone in and skin on was supposed to help with flavor and moistness when cooking it in the oven. (You can discard the skin afterwards if you're watching your fat intake.) Whenever I've tried baking boneless, skinless chicken breast, I have a hard time keeping the meat from drying out. (I have a tendency to wander off when cooking so leaving the skin on helps it be more forgiving when I don't come back until later.) Either way though, this is indeed a nice and quick recipe.

[asifallforever.livejournal.com]

I have a thing about the bone and the gristle. I avoid eating KFC most times because of it. But you are right i have had very little sucess with chicken breast in the oven not drying out. So i will try it your way. It looks too tasty not too!

[fitfool.livejournal.com]

Oh...with gristle I just spit it out. But bones? I love bones. I'll gnaw on bones and try to suck out the marrow. And besides, you can then save the bones and make chicken stock with them later.

[asifallforever.livejournal.com]

Wow you have a recipe for everything! Everytime i don't follow your recipes i mess them up. So i will follow this one to the letter. I wish i had an asian market closer to 30 minutes though. But it will be worth the drive to get to 5 season spice. I think that is what it is called.

[fitfool.livejournal.com]

I mess my own recipes up half the time. I think you have to tweak things for your particular kitchen after all. Michael used to tell me the recipes were guidelines and I always resisted that idea. But now...I'm getting a little more comfortable with fiddling with a recipe.