Teriyaki Chicken with Roasted Scallions
Sweet and sticky, this chicken mixes kid-friendliness with sophistication. Scallions, a go-to ingredient in Japanese cooking, mellow when roasted.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup honey
- 1 garlic clove, minced
- 1 teaspoon grated peeled fresh ginger
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
- 4 bunches scallions greens, cut into 2 1/2-inch pieces, whites halved lengthwise
- 1 tablespoon vegetable oil, such as safflower
- Coarse salt and ground pepper
Preheat oven to 450 degrees, with racks in upper and lower thirds. In a medium bowl, combine soy sauce, vinegar, honey, garlic, and ginger. Divide sauce between two bowls; use one for basting and reserve other for serving.
Line a rimmed baking sheet with aluminum foil. Place chicken on sheet, and baste. Bake on upper rack 20 minutes, basting twice with pan juices.
Transfer to lower rack; baste once more. Continue to cook until thermometer inserted into a breast (avoiding bone) registers 165 degrees, 5 to 10 minutes.
Meanwhile, on another rimmed baking sheet, toss scallions with oil; season with salt and pepper. Roast on upper rack until crisp-tender, 10 to 12 minutes. Serve chicken with scallions and reserved sauce.