Roast Chicken with Ginger

By ccavaletti

Ingredients

• 3-1/2 los chicken parts (breast, thigh, leg - your favorite)
• 1 tsp kosher salt
• 2 green onions, trimmed and finely chopped
• 1 piece fresh ginger, about 1-inch, minced
• 2 cloves garlic, minced
• 2 Tbsp vegetable oil, such as canola
• 1/4 c soy sauce
• 1 Tbsp granulated sugar
• 1 Tbsp sesame oil

Details

Servings 4

Preparation

Step 1

Rinse and dry chicken. Sprinkle with salt. Arrange oven rack in center of oven and preheat oven to 375º

Heat oil in a large skillet over medium heat. When hot, add the green onion mixture and stir-fry for 60 seconds.

Add soy sauce and sugar. Bring to a boil. Remove the pan from the heat and stir in the sesame oil.

Add the chicken pieces to the pan in a single layer, turn to coat thoroughly, and allow to marinate in the sauce for 20 minutes (no longer). Turn chicken skin side down to roast.

Place the skillet in the oven and roast for 20 minutes. Increase to oven temperature to 450º.

Turn the chicken so that the skin side is up and cook until browned, about 15 minutes.

Serve hot. Leftovers can be used to make chicken salad or chicken soup.

From a Cuisinart insert that came with a pan we bought.