This is so easy (marinate overnight and then bake); and it tastes so good hot or cold (great for picnics), it’s nearly ridiculous. I love to make it ahead of time, and then relax as I serve it. If there’s any leftover (and that’s not probable), it’s great cut up on a salad the next day too.
- 1 cup honey
- 3/4 cup soy sauce
- 1/2 cup peeled and grated ginger root
- 2 skin-on chickens 3 1/2 - 4 lbs. each, backs removed, quartered
Combine the honey, soy sauce, and ginger in a small pan and cook over low heat until the honey is dissoved.
Arrange the chicken in a 9" x 13" x 3" (or other size that comfortably holds the chicken) pan with the skin side down and the meatier portions (usually breasts) on the outer edges. Pour the sauce over the chicken, cover the pan with aluminum foil, and marinate overnight in the refrigerator.
The next day, preheat the oven to 350°F, place the baking pan in the oven, and bake for 40 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375°F. The chicken should look like the picture below after 40 minutes and turning skin side up (keep the meatier portions to the outside).