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.
   

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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

[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.