Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
1½ hrsIngredients
Directions
Rub chicken with salt and pepper and stuff with chopped ginger root.
Place in oven on baking tray and bake.
Prepare baste by combining oil, soy, honey, chilies, and ground ginger.
Stir vigously and baste chicken when it is 80% done.
Baste frequently, during the final stages of cooking to ensure that the honey does not burn.
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