Ginger Honey Blackpepper Roasted Chicken

This month's theme on Little Thumbs Up is Ginger and hosted by our resident wine guy, Alvin of Chef and Sommelier. I think most of us are very happy with Ginger because there are so many dishes we love that has ginger as an ingredient.

My first ginger inspired dish is this roast chicken. I love roasted chicken because it is so easy to prepare. Just make a good marinade, mix with the chicken and leave it in the fridge for a few hours or overnight. 

After that you can just put it in the oven and relax. Well, not really because you need to baste the chicken from time to time for good results and turn it over at half time. But it sure beats cooking curry or frying chicken. It is much more hassle free. I usually eat roasted chicken with salad. It is delicious and it is my go to low carb food.

I like to play around with various combinations of ingredients to make a marinade and somehow, ginger features in all my favorite marinades. Ginger helps to cut off any strong chicken smell and it gives off a very refreshing and appetizing aroma.

This roast chicken is also good served with rice or as a sandwich filling. Or shred the meat and mix it into your greens with a good dressing for a delicious chicken salad.

Ginger Honey Blackpepper Roasted Chicken
Recipe source : Adapted from Azie Kitchen

Ingredients :
- 4 large chicken legs

Marinade ingredients :
- 1 inch ginger, pounded (or use garlic press to crush the ginger)
- 5 cloves garlic, pounded (or use garlic press to crush the garlic)
- 5 tablespoons oyster sauce
- 4 tablespoons honey
- Enough cracked blackpepper as required

Method
1. Mix all marinade ingredients in a large mixing bowl.
2. Add chicken legs and coat with marinade.
3. Put the chicken legs and any excess marinade into a freezer bag.
4. Let the chicken marinate for at least 4 hours or overnight in the fridge.
5. Preheat oven the 180C.
6. Place the chicken legs skin down up on a lined baking tray.
7. Roast for about 40 minutes or until chicken is fully cooked.
8. Turn the chicken to skin side up after 20 minutes and baste with marinade from time to time.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier