Honey-Teriyaki chicken

Preheat oven to 475 degrees.

1/2 c honey
2 tbsp rice vinegar
2 tbsp soy sauce
4 garlic cloves, minced
2 tbsp peeled and finely grated ginger
1 tbsp salt
1/2 tsp pepper
8 (3lbs) bone in, skin on chicken (I am sure you could use any chicken really)
large bowl
rimmed baking sheet

1. preheat oven. line a rimmed baking sheet w/foil. In a large bowl mix honey, vinegar, soy sauce, garlic, ginger, salt and pepper. transfer chicken to bowl and coat with sauce, then carefully place the chicken on baking sheet.

2. bake chicken, skin side up, basing occasionally with pan juices, until well browned and cook for 25-30 minutes. Serve chicken drizzled with pan juices.



*this recipe is from Martha Stewart Everyday Food Magazine