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

[ophy.livejournal.com]

This seems really similar to a Barefoot Contessa recipe I've adapted for Indonesean Chicken. Equal parts soy and honey, plus equal parts garlic and ginger. (lots of all four) Marinade overnight, and then bake in the marinade, turning the chicken parts over once during cooking. I serve it with Isralei couscous that I make with beef stock and a sprinkle of 5-spice.

I added spring onions and saracha to the mix as well. But your recipe adds a whole new dimention. My husband loves 5-spice (licks his finger and sticks it in the jar!) so I know he's love the addition of 5-spice, and a drizzle of sesame oil would be just lovely! Plus, it will tie in even better with the couscous!

Thanks for the ideas!

[fitfool.livejournal.com]

Yum! That sounds really good. Thanks for telling me about your recipe.