Honeyed Chicken

A cut-up chicken rubbed with lemon, seasoned with ground ginger, and slowly roasted while being basted with a honey-peanut oil glaze. Six ingredients, minimal prep, and the oven does the rest.

Rubbing the chicken with lemon first does two things: the acid tenderizes the surface of the skin, and the citrus oils perfume the meat as it roasts. Splitting the ginger between the dry rub and the basting glaze layers the flavor so it comes through in every bite.

Basting occasionally with the honey mixture is what builds that gorgeous, lacquered skin. Each coat caramelizes a little more, creating a sticky, crackling crust that’s sweet, warm, and slightly tangy from the lemon underneath.

Pro Tips

• Pat the chicken pieces dry after rubbing with lemon. Wet skin steams instead of crisping.
• Peanut oil has a high smoke point, which makes it ideal for the high-heat basting. It won’t burn the way butter or olive oil would over a long roast.
• Baste every 30 minutes or so, and avoid opening the oven more than necessary. Each opening drops the temperature.
• The chicken is done when the juices run clear and the thickest part of the thigh reaches 165°F (74°C).

Variations

• Add a tablespoon of soy sauce to the honey glaze for a salty, umami-rich finish.
• Swap ground ginger for minced fresh ginger in the glaze for a sharper, more pungent flavor.
• Squeeze the other half of the lemon over the chicken right before serving for a bright, fresh finish.