Indonesian Ginger Chicken

Have you ever made a dish that was so good that everybody at the table was exclaiming over it and you just knew that it was a recipe you would be making again and again? Well, this is one of those recipes. So good, so sweet and tasty. This makes lots of chicken so you could definitely halve the ingredients or go ahead and make the whole recipe and freeze what is leftover for another dinner.

Indonesian Ginger Chicken

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic, about 8 to 12 cloves
1/4 cup peeled and grated ginger root
2 chickens (3 1/2 pounds each) or other in-bone chicken pieces equivalent to the same weight (thighs work really well)

In a small saucepan, cook the honey, soy sauce, garlic, and ginger root until the honey is melted and incorporated into the other ingredients. In a large roasting or baking pan, lay the chicken pieces in a single layer skin side down. Pour the sauce over the chicken pieces, cover tightly with aluminum foil and put in the refrigerator overnight.
The next day, preheat the oven to 350. Place the pan in the oven and bake for 15 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375. Continue cooking for another 45 minutes or until the juices run clear and the sauce is a rich dark brown.