Ina's Indonesian Ginger Chicken

Not only is this dish a crowd pleaser, but it'super easy to make for a crowd as well. On the other hand, you can reduce the recipe easily for a small family. If you haven't tried it, keep in mind it has to marinate overnight, but after that, there's absolutely no work to be done except bake it and serve it. It's best over rice, any kind you prefer. Mashed potatoes just doesn't cut it with this dish. 
You just can't beat Ina Garten recipes...they're all winners!

Ina Garten's Indonesian Ginger Chicken
From Barefoot Contessa, Episode: Stephen's Birthday

Ingredients:
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed (I used legs and thighs)

Method:
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.


Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown. Serves 4-6