Author Notes
My children's school put together a cookbook of family recipes. These families cook well, apparently because I've loved every recipe I've tried. This particular recipe was submitted by a 4th grade girl. It is her Great Aunt Elizabeth's it says. It seems that Ina Garten has published one that is very similar. Hmmmm. Now, did Ina know Great Aunt Elizabeth or did Great Aunt Elizabeth have Ina's recipe? Who knows, and really, does it matter? This makes a perfect weeknight dish. Marinate it the day before and then bake it for an hour. My family loves it. Serve with rice and steamed broccoli. —Waverly
Ingredients
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7/8 cup
honey
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3/4 cup
soy sauce
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1/4 cup
minced garlic
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1/2 cup
peeled and grated fresh ginger root
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8
chicken quarters, with skin
Directions
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SAUCE/MARINADE: In a small saucepan, combine honey, soy sauce, garlic, and ginger over LOW heat. Stir until honey is melted.
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MARINATE CHICKEN OVERNIGHT: Place chicken in a shallow baking pan skin side down in one layer and pour the marinade over it. Cover tightly with aluminum foil and marinate overnight in refrigerator.
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BAKE: One hour before serving, preheat oven to 350. Place baking pan on oven and bake for 30 minutes. Uncover pan, turn chicken skin side up, and raise temperature to 375. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.
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