5 Ingredient Sticky and sweet, this chicken is roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve with steamed rice for the perfect quick and easy meal!
Summer is coming to a rapid end even though the weather seems to have no idea about it. As we go into the fall season and life gets busier we look to recipes like this one to cut down on time in the kitchen. If you are gearing up for back to school, you’ll appreciate this dish for its ease and simplicity. You can also marinade it ahead and freeze it for later. This dish is perfect to add to your list if you prep your meals on the weekends or if you do large batch freezer meals.
This also happens to be one of my favorite Ina Garten recipes which is pretty impressive given her recipes tend to be American/French in general. This recipe also gets a ton of brownie points for being one of the easiest no fuss recipes we rotate through. I reserve it for nights where I genuinely don’t feel like cooking since it is so hands off. I even get lazy and throw the garlic and chunks of ginger in my mini food processor.
I posted the recipe in the most basic version even though we often change it up. This is because the recipe is so simple you can alter it with anything you’ve got on hand. This also gives you an idea how often we make the dish! We love playing with the ingredients and flavors to mix it up.
There aren’t any step by step photos because the recipe is so incredibly easy so I am including a list of variations we do to this recipe in case you want to change it up a bit. (Please try it the original way first, it is FANTASTIC as is).
- Marinade the chicken in the sauce overnight. Flavor will be much deeper.
- ½ tbsp Sriracha or ½ teaspoon crushed red pepper in the marinade mix.
- Add large chunks 2″ of pineapple to mix and roast together.
- A red bell pepper cut into large chunks and tossed with chicken and roasted in same pan.
- 2-3 inch chunks of green onions tossed with chicken and roasted in same pan.
- 1 large zucchini sliced in half moon shapes, tossed with chicken and roasted in same pan.
- 3 baby bok choy, sliced in 1 inch chunks, added to bottom of dutch oven. Cover with chicken and roast.
- Served with Coconut Rice.
- Marinade with chicken breasts overnight, slice and cook in skillet.
- Cook the night before, cut into chunks and put in fridge. This works great cold in lunches!
- Instead of 1 cup honey: ½ cup honey, ½ cup of pineapple juice.
- Instead of 1 cup honey: ½ cup honey, ½ cup of orange juice.
Ingredients
- 1 cup honey (¼ cup of it reserved)
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8 to 12 cloves)
- 1/2 cup fresh ginger , peeled and grated
- 3 lbs chicken thighs , with skin and bone on
Instructions
- Preheat oven to 375 degrees.
- Mix ¾ cup honey, soy sauce, ginger and garlic together.
- Toss with the chicken and put a foil sheet on a baking pan. This dish is very sticky.
- Put chicken, skin side up onto the foil.
- Cook for 25-30 minutes.
- Take chicken out and toss with remaining ¼ cup of honey.
Notes
Nutrition
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Hey there, Sabrina! 🙂
I cook for my parents, and my mom *loves* some sauce with her meat main dishes. Is there a way to make a sauce for this dish, maybe while the chicken is cooking? Perhaps something with honey and pineapple juice?
But I leave the contents of the sauce and its preparation to the expert. ?
By the way, my folks adore all your Asian stir-frys, as do I. ??
You can make the sauce separately if you want. the consistency will be different if not cooked with the meat.
How would you adjust this if using chicken breasts? It looks really good, but we don’t thighs.
You can substitute with chicken breasts I just prefer thighs because they are more moist. I hope you enjoy it!
If I use boneless, skinless thighs, how much should I adjust the cooking time or temp?
I would suggest cooking it in a skillet and thicken the sauce separately then add it in the pan in the last few seconds. The skin is what keeps the chicken moist and I just wouldn’t want it to dry out on you so just be careful. Let me know how it turns out!
Thanks! 🙂
Are you able to make this dish without the skin on? I’m a little squeamish with chicken skin and usually only cook with breasts that already have the skin taken off. Thanks!
You can, you just have to be very careful. The skin helps keep the chicken moist and the dark meat is much more forgiving. If I were using white meat I would likely cook it in a skillet and thicken the sauce separately then add it in the pan in the last few seconds of cooking.
I always love any kind of chicken that has honey on it. I will have to try this out!
Hope you love it!
This sounds so good! I love chicken and am always looking for new ways to prepare it. Asian cuisine is one of my favorites.
I hope you love it!
Oh this looks just delicious. I love sweet chicken, sweet and sour is my fave so I’m sure I’d like something like this! Looks great.
Thanks Jeanine!
I love to cook with chicken. This recipe looks so delicious. I will have to give it a try this week. I am sure my family will love it.
I hope they do!
That sounds pretty amazing right about now. I think the hubby would love it.
Thanks Cinny! I think you should make it and report back what he thinks of it! 🙂
Oh this looks so yummy! I wish my husband liked honey in his food. He just isnt too much of a honey fan.
You could try brown sugar and a bit of canola oil. mix together and add to the recipe instead of honey.
This looks really good – I like cooking with Honey. I think my bunch would love this.
Me too! I love how the flavor deepens when cooked!
Oh, that looks flipping delicious. I’ll have to get the hubby to make that, and add a little cayenne pepper to it! Gotta have some spice.
Hope you love it Isabella!
Mmmm we may have to have this on Sunday! I can put it together to marinade Saturday night and make it for lunch on Sunday! It looks delicious!
Awesome!
This looks incredible. I will add this to my recipe list for sure. Thank you!
Great! I hope you love it Val 🙂
When you buy your Sriracha at the huge club stores, you have to add it to everything. I’d love to try this recipe and the second variation.
So true! That way there is no risk of running out too!
All of the variations sound awesome! I think I’ll take your advice and try the original recipe first.
Thanks Penelope! When we love a dish we always play with more ideas for it. 🙂
Sabrina you know I just posted a collection of 30 minute recipes and I’m definitely starting a folder online to bookmark other ideas for my family. Yours is the first one going in the folder! This looks and sounds irresistible. And so few ingredients! I’m so happy….
Thanks so much Toni! I hope you love it!
That looks so mouthwatering good! Definitely something I would make and the whole family would enjoy!
Thanks Theresa!
The best of both worlds, the taste of ‘take out’ with ingredients that YOU put in yourself! 🙂
That chicken looks so sticky and delicious!! I am pretty sure I wouldn’t leave a scrap of chicken on those bones!
Thanks Brandon! I made sure of that too 😉
Oh I want that. It looks spectacular.
I love that there’s a lot of ginger that’s being used here – that surely makes the chicken so delicious! As always, your food photography is excellent!
Oh yes, I absolutely love how much ginger is loaded into this recipe! It tastes so good when it caramelizes on the chicken! Thanks for the kind words!
That looks amazing. I love using honey with chicken. They pair so well.
What a flavorful recipe! I can just taste this now!
Thanks Gwen!
That looks amazingly good! I would love recreate this dish soon!
This looks amazing and delicious! I’m definitely adding this to next week’s menu plan!
Easy and to the point, Sabrina! Looks fantastic and something I can easily make throughout the week.
Thanks Kacey!
This recipe looks like perfection to me! Love the ease and the flavors.
Thanks Alisa!
I’m pretty sure my kiddos would love this, perfect for busy nights!
My husband would love this. I am so making it for him.
I hope he loves it!
Can I use ground ginger instead of fresh? Fresh ginger usually gets tough & unusable in a short time . Maryann