Rating: 3.85 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Sweet and sticky, this chicken mixes kid-friendliness with sophistication. Scallions, a go-to ingredient in Japanese cooking, mellow when roasted.

Everyday Food, May 2008

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Recipe Summary test

prep:
10 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Basting the chicken with the pan juices helps build a flavorful glaze while preventing scorching. Be sure to reserve half the sauce in step 1 for serving.

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Reviews (1)

13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
06/20/2008
This is incredibly easy, flavorful and delicious. We used chicken legs instead of a whole chicken and it worked out great. I highly recommend.