Teriyaki Chicken w/Roasted Scallions

By Treebs

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 cup honey
• 1 garlic clove, minced
• 1 teaspoon grated peeled fresh ginger
• 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
• 4 bunches scallions greens, cut into 2 1/2-inch pieces, whites halved lengthwise
• 1 tablespoon vegetable oil, such as safflower
• Coarse salt and ground pepper

Preparation

Step 1

1.Preheat oven to 450 degrees, with racks in upper and lower thirds. In a medium bowl, combine soy sauce, vinegar, honey, garlic, and ginger. Divide sauce between two bowls; use one for basting and reserve other for serving.
2.Line a rimmed baking sheet with aluminum foil. Place chicken on sheet, and baste. Bake on upper rack 20 minutes, basting twice with pan juices.
3.Transfer to lower rack; baste once more. Continue to cook until thermometer inserted into a breast (avoiding bone) registers 165 degrees, 5 to 10 minutes.
4.Meanwhile, on another rimmed baking sheet, toss scallions with oil; season with salt and pepper. Roast on upper rack until crisp-tender, 10 to 12 minutes. Serve chicken with scallions and reserved sauce.
Cook's Note
Basting the chicken with the pan juices helps build a flavorful glaze while preventing scorching. Be sure to reserve half the sauce in step 1 for serving.