Honey and Ginger Roast Chicken

This is one of my favourite dish for dinner. Easy enough for a regular family dinner and sophisticated enough for a dinner party.

Have a good weekend!

Honey and Ginger Roast Chicken
Serves 4

Ingredients

10 cm piece fresh ginger (50 g), sliced thinly
1 medium lemon (140 g)
1/4 firmly (55 g)packed brown sugar
1/3 cup (120 g) honey
1/4 cup (60 ml) water
2 cloves garlic, crushed
1 fresh large green chili, chopped, optional
4 x 350 g chicken Marylands (or 4 x drumsticks + 4 x chicken thigh cutlets)
3 green onions, sliced thinly

Method

1. Cut ginger slices into thin strips. Remove rind thinly for lemon using a zester, or peel rind with a vegetable peeler, avoiding the white pith; cut rind into thin strips.
2. Stir sugar, honey and the water in medium saucepan over medium heat until sugar is dissolved; bring to the boil. Add ginger; simmer, stirring, 5 minutes or until ginger is tender. Transfer to large heatproof bowl; stir in garlic, chili and rind.
3. Cut deep slashes through the thick part of the chicken flesh at 2 cm intervals; combine with honey ginger mixture. Cover; refrigerate 3 hours or overnight, turning chicken occasionally.
4. Preheat oven to 180C. Place chicken mixture, in single layer, in medium baking dish. Roast, uncovered, about 40 minutes or until chicken is browned and cooked through.
5. Top chicken with green onions and serve with steamed rice, if desired.