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

[jazzbird.livejournal.com]

Mmmm... that marinade sounds really good.

[tedwords.livejournal.com]

I missed these! :)

[jessacord.livejournal.com]

Oooh, I was wondering what I could make for dinner tonight -- these recipes look like the makings of a great dinner! Thanks for sharing!

[jessacord.livejournal.com]

PS, I posted some yummy recipes on my blog and one of my recent favorites was a risotto with goat cheese . It wasn't hard to make but it did require constant stirring.

[xthexlastxsongx.livejournal.com]

is there another name for 5 spice powder?? I've checked 3 or 4 separe grocery stores and havnt been able to find it..... so far I've been using Emril's Asian spice to take its place. No idea if its even comparable at all. =/

[xthexlastxsongx.livejournal.com]

thats what I get for skimming the entry.... is it only available in Asain grocery stores?

[fitfool.livejournal.com]

I hadn't tried looking in a regular grocery store for it so I don't know. Here's a web page that lists what's in it. Maybe that will help figure out if Emeril's Asian spice is similar?
http://busycooks.about.com/od/homemademixes/r/chinese5spicmix.htm

[fitfool.livejournal.com]

Wow. I bookmarked that recipe to try when I've gathered all the ingredients. It sounds delicious. Thanks!

[greybeta.livejournal.com]

Yay, a recipe! It looks really good, too. I'll have to try it out when I'm not swamped by part time job plus 19 hours of school! ^_^

[vampyr-noir.livejournal.com]

You can always make your own:
* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper

You can also buy on Amazon.com for a couple bucks.
Try looking for "Chinese 5 spice" it's often in the "Shilling" spice rack in the grocery stores.

Personally, I like the herbs and spices on www.burrowsbay.com They have Chinese 5 spice, too.

[vampyr-noir.livejournal.com]

That looks absolutely divine and worth trying. I never thought to put 4 spice on some veggies...shows ya how creative I am. :-( LOL

[vampyr-noir.livejournal.com]

eep! TYPO! I meant 5 spice.

[fitfool.livejournal.com]

Thanks. I was pleased how it came out since I sifted through a bunch of similar-sounding recipes and came up with this one.

[fitfool.livejournal.com]

Coincidentally, I have one bottle of 5-spice powder that only lists 4 spices: fennel seed, star anise, ginger cloves, and cinnamon. :)

The main reason I used the 5-spice was that I have a TON of it and have no idea what to do with it.

[jennae.livejournal.com]

I looooove the five spice! I will have to try that!

[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]

The veggie dish sounds like just the thing to try out then for your busy schedule. It takes hardly any effort to whip up. Especially if you buy the veggies pre-cut (though that might ding a student budget)

[fitfool.livejournal.com]

What else can I do with 5-spice powder? I rarely use it though I think it smells really good.

[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.

[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!

[jennae.livejournal.com]

I've seen a recipe for a 5 spice cake on Allrecipes I think. I'll see if I can find it - I've been wanting to try that.

I just use it as seasoning in stir-fry and such....

[moonphased.livejournal.com]

Oh, thank you so much for posting this!! I just tried it tonight after seeing how awesome the picture looked, and I just wanted to let you know that it was SO TASTY!! :D

I added a touch of fresh-squeezed orange juice to the marinade, too.

[fitfool.livejournal.com]

Thanks for letting me know! That makes my day whenever I hear someone tries out a recipe I post. Orange juice sounds like a good addition. :)

[fitfool.livejournal.com]

Yay...nice to know the posts have an audience.

[fitfool.livejournal.com]

I looked the other day in a regular grocery store and saw McCormick had a bottle of "chinese five-spice" available. Wasn't cheap though. And it was in Boston so maybe they stock different spices.

[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.

[fitfool.livejournal.com]

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

[slackjawed.livejournal.com]

I wanted to tell you I cooked this last night and it came out pretty good, given my limited skills in the kitchen as opposed to the bedroom.

[fitfool.livejournal.com]

Yay! I absolutely love hearing back that someone tried a recipe I posted so thanks for dropping a line. And I believe you're being modest when you downplay your kitchen skills. Or does that just say more about your skills in the bedroom?