Lemon Ginger Chicken
Sultry ginger, tangy lemon, hot chiles and sticky honey are a great combo and you should have a supply of them in the kitchen to turn simple chicken into something rather special for those lazy, cozy evenings.
Ingredients
For the lemon ginger chicken
- 1 tablespoon chile (hot pepper) flakes (optional)
- 1 inch (2.5 cm) piece of ginger, finely chopped
- 6 tablespoons low sodium soy sauce, tamari, or coconut aminos
- 2 pounds 4 ounces skin-on chicken thighs* and drumsticks
- 2 (12 oz) red onions, peeled and quartered
- 1 lemon, zested then sliced into rings, preferably organic
- 1 tablespoon (1/2 oz / 14 g) butter
- 2 tablespoons honey
For the wilted greens
- 1 tablespoon (1/2 oz / 14 g) butter
- 1/2 tablespoon mild vegetable oil
- 1 shallot, sliced
- 3 garlic cloves, sliced
- Selection of greens, like kale, broccoli, and fine green beans, thinly sliced
- Water
- Salt and freshly ground pepper
- Dried chile flakes or chili oil
- Steamed rice, for serving
Instructions
Make the lemon ginger chicken
- In a small bowl, mix together the dried chiles, if using, the ginger, and the soy sauce.
- Place the chicken pieces in a re-sealable bag or container, pour in the marinade, and toss to coat. Refrigerate for at least 6 hours, or up to 24 hours.
- Preheat the oven to 400°F (200°C).
- Dump the chicken pieces and marinade into a large roasting pan and arrange in a single layer with 1 to 2 inches (2.5 to 5 cm) of space between each piece of chicken. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken.
- Roast, basting halfway through, until the chicken starts to brown and become tender, about 35 minutes.
- Spoon any juices from the roasting pan into a small saucepan, then return the chicken to the oven.
- Set the saucepan over medium-low heat and add the butter, honey, and lemon zest. Bring to a gentle boil and let bubble until the sauce has reduced by a third, 5 to 10 minutes.
- Remove the chicken from the oven and pour the honey sauce evenly over the chicken. Return to the oven and cook until the chicken is cooked through, with an internal temperature of 165°F (74°C), and the skin is caramelized, 5 to 10 minutes. It’s ok if the internal temperature is significantly higher at this point. Remove from the oven and let rest for 5 minutes before serving.
Prepare the wilted greens
- In a medium skillet over medium heat, warm the butter and oil. Toss in the shallot and cook until just beginning to color, 2 to 3 minutes.
- Add the garlic and cook for 30 seconds, stirring to keep it from burning. Toss in the sliced vegetables and a splash of water. Season with salt and pepper. Cook the vegetables, stirring constantly, until just tender, about 5 minutes.
- Serve the chicken with an option of more dried chiles or chile oil, steamed rice, and vegetables.
Notes
*Do chicken thighs take longer to cook?
In a recipe like this, if you decided to sub in chicken breasts (which we don't suggest because it's all about that juicy dark meat and crispy skin here) you'd have to shorten your cooking time, even though breasts are bigger—sometimes a lot bigger. Chicken thighs and drumsticks have a higher fat content (which is why some people prefer the breast) and are denser so they cook more slowly than breasts. However, breasts are prone to drying out because of the lack of fat. Bone-in thighs take a little longer but you'll be rewarded with more flavor and juiciness.Nutrition
Serving: 1serving | Calories: 680kcal | Carbohydrates: 15g | Protein: 50g | Fat: 47g | Saturated Fat: 16g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1066mg | Fiber: 2g | Sugar: 10g