Arts & Entertainment

Easy Baked Chicken With A Twist

This Delicious Chicken Has The Flavors Of Honey, Ginger, Soy Sauce And Ginger All Rolled Into One

I just love Ina Garten and her “Barefoot Contessa” enterprise of the East Hampton, New York store (I’ve been), television show and cookbooks (I own four). She has a great down-home approach to making good, fresh food using seasonal ingredients found at most farmers’ markets.

This adaptation of her Indonesian Ginger Chicken was so easy to prepare and very, very delicious!

The next time I make it I will double the recipe and freeze the cooked chicken for a future meal.

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In her 1999 The Barefoot Contessa Cookbook, she writes that this recipe came from her friends who owned the legendary specialty food store Loaves and Fishes in the 1970s. She also notes that the chicken would be good either hot or cold.

 

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Ina’s Ginger Chicken

Serves 4 – 6

¼ cup of honey

¼ cup soy sauce

2 T minced garlic

2 T fresh ginger root, peeled and chopped fine

1 onion, peeled and sliced thin

1 chicken (about 3 ½ lbs.), cut up or 8-10 pieces of chicken parts, your choice, bone-in, skin on, trimmed of excess skin and fat

In a small saucepan, cook and stir the honey, soy sauce, garlic, and ginger root until the honey melts.

In a shallow baking pan, place the chicken pieces skin side down. Add the onion slices and then pour over the honey mixture.

Cover with tin foil and place in refrigerator overnight.

The next day, remove pan from refrigerator and let it come to room temperature. Preheat oven to 350 degrees.

Place the pan in the oven (with the tin foil still on) and bake for ½ hour. Remove the pan from the oven and turn the heat up to 375 degrees. Discard the tinfoil and turn each chicken piece over skin side up. Continue baking for 30-40 minutes until the chicken is done, the skin crispy and the sauce is nice and dark brown.


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