Ina, Ina, Ina…don’t you just love her? This really is the perfect chicken recipe. Add the five ingredients together in a casserole dish, pop it in the oven the next day when you need it, and the result is perfectly moist chicken with an outrageous sauce. The picture does it no justice. Be sure to spoon all that wonderful sauce onto your rice and reserve some for keeping your chicken leftovers moist in the refrigerator. Worried about the amount of garlic and ginger? Don’t be…after an hour in the oven, all the flavors meld and mellow. For a smaller family like mine, I use one chicken and halve the ingredients. We love this chicken so much, I quadrupled the recipe using all chicken legs, packed it up in my crockpot and served it for my son’s big birthday party at a different location. Vegetarian? Use the marinade for tofu. It’s divine! Enjoy!
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Tip: Hate cutting up garlic? Buy a large bag of peeled garlic (I get mine from Costco) and use a food processor to cut it to a minced consistency. Divide it among small sandwich bags and freeze. It can also be frozen in a muffin tin, then once frozen, stored in sandwich bags or small containers. I keep one muffin tin sized portion in my refrigerator at all times. With this method, I very rarely have to chop garlic and it makes recipes like this one a breeze.