One day, I want to grow up to be Ina Garten. I love her style of cooking and hosting. The Barefoot Contessa was one of the first cookbooks I ever bought. It’s now falling apart from years of use, but I can’t bring myself to replace it—holding it reminds me of a much younger me, hosting my first Friday night dinners and learning my own tastes and style. Those memories are precious.This chicken is adapted from Ina’s Indonesian Chicken, with only minor changes to the ingredients. I’ve mostly adapted the method to suit the way I cook today: everything ahead of time, ready to reheat and serve with ease.It’s one of the simplest yet most flavourful chicken dishes I make: full of bold ginger, mellowed by sweet honey and balanced with salty soy and bright lemon. It’s the kind of recipe that instantly becomes a keeper. TIP: I often use frozen, pre-minced garlic and ginger to save time. But if you have the patience, fresh will give an even better result.
INGREDIENTS:
- 340 g (240 ml / 1 cup) honey
- 200 g (180 ml / 3/4 cup) soy sauce
- 35 g (1/4 cup) minced garlic
- 50 g (1/2 cup) minced ginger
- 2 chickens cut into 8 pieces
- kosher salt and ground black pepper
METHOD:
- Mix the marinade: In a medium bowl, mix together the honey, soy sauce, garlic, and ginger. Set aside.
- Season the chicken: Season the chicken pieces all over with a little kosher salt and black pepper.
- Marinate: Place the chicken in a large resealable bag or a bowl. Pour over the marinade and seal or cover tightly. Refrigerate for at least 12 hours, or up to 24 hours.
- Bring to room temperature: When ready to cook, remove the chicken from the fridge and let it come to room temperature for about 1 hour.
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Arrange and roast: Arrange the chicken skin-side down in a large roasting tin and pour over all the marinade.
- Roast in stages: Roast for 30 minutes, then turn the chicken skin-side up and roast for another 30 minutes, until fully cooked through and golden on top.
MAKE AHEAD:
This dish can be served straight from the oven, or made in advance.
Cool to room temperature and store in an airtight container in the fridge for up to 2 days, or freeze for up to 3 weeks.
To reheat, bring to room temperature if chilled or defrost if frozen. Reheat covered in a moderate oven or on a hot plate until heated through.
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