With just five ingredients, Ina Garten’s Indonesian Ginger Chicken is a flavor-packed main dish I hadn’t revisited since the very first year of this project – maybe because I only rated it a 2 out of 5 back then. I really wish I’d taken better notes in those early days, because I honestly can’t remember why I didn’t like it. (Was the rating a typo?) I may never know.
I’m glad that didn’t deter me from giving it another shot, because I loved it this time. Since I still struggle to remember to marinate, my guess is that I rushed the process back then and probably wasn’t buying the best chicken, either.
The chicken soaks in honey, soy sauce, fresh ginger, and garlic overnight, then roasts skin-side down until the fat renders and the sauce starts to bubble. After a flip, the oven is turned up to 375°F, and at the chicken finishes the glaze becomes sticky and caramelized!
It such a low-effort, high reward dish (if you can just remember that marinade time)
Book: Barefoot Contessa Cookbook, page 125
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour, 15 minutes
Store-Bought Is Fine: Honey
Recipe on FoodNetwork.com
