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Ingredients
- 4 pounds chicken (drumsticks, thighs), skins removed if you like
- 3 1/2 tablespoons coconut aminos or GF tamari soy sauce
- 2 1/2 tablespoons light olive oil
- 2 T fish sauce (optional, but I use it!)
- 4 large cloves garlic, minced
- 1 1/2 teaspoons honey or sugar
- 3/4 teaspoon black pepper
- 1/4 teaspoon salt
Details
Servings 6
Adapted from tessadomesticdiva.com
Preparation
Step 1
1.To make the marinade, in a bowl large enough to accommodate the chicken, combine the garlic, honey/sugar, salt, pepper, soy sauce/coconut aminos, fish sauce,and oil and mix well.
2.Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible.
3.Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours for the best flavor.
4.Thirty minutes before roasting, remove the chicken from the refrigerator.
5.Preheat oven to 400 degrees F.
6.Roast the chicken on a parchment, or Silpat lined cookie sheet.
7.Roast until nicely browned and the juices run clear when a piece is poked in the meatiest part with a toothpick. The roasting time depends on the size of the pieces, but in general it will take 40 to 60 minutes total .
8.Serve the chicken hot, warm, or at room temperature with rice and
scallion oil (see recipe below)
Scallion Oil:
•1/2 cup light olive oil
•6-10 sliced green onions (white and green parts) (or a combo of chives and thinly sliced onion works well too)
Instructions:
1.Heat the oil to hot.
2.Add in green onions, swirl for about 30 seconds and remove from heat.
3.Cool. Ready to serve.
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