Honey Chicken in Oven

This Asian-inspired dinner recipe combines authentic flavors with modern cooking techniques. Ready in 71 minutes, serves 4 people. A crisp seasonal side salad makes a fresh accompaniment.

Cuisine: Asian-Inspired Type: Dinner Tijd: 71 min Servings: 4 Calories: 810 per serving

Plannen Winkelen Koken Chatten Uitrusting

Voedingswaarde-informatie

Each serving contains approximately 810 calories and 49,0g of protein. Macronutrients include 88,0g carbohydrates and 27,0g fats per serving.

Per portie

Calorieën

810

Eiwitten

49,0g

Koolhydraten

88,0g

Vetten

27,0g

Totaal

Calorieën

3240

Eiwitten

196,0g

Koolhydraten

352,0g

Vetten

108,0g

Voedingswaarde

Ingrediënten

This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

1200 g Chicken legs

separated into drumsticks and thighs if whole; patted dry
300 g White rice

rinsed
2 pieces Lime

zest and juice; cut squeezed halves into wedges
4 cloves Garlic

minced
250 g Carrot

cut into 1 cm pieces
1 piece Red bell pepper

cut into 2 cm pieces
300 g Broccoli

cut into small florets; peel and slice tender stem
150 g Shelled edamame

thawed briefly under cool running water and drained
45 ml Soy sauce
30 ml Honey
30 ml Rice vinegar
2 tsp Curry powder
30 ml Olive oil
5 g Salt
2 to taste Black pepper
450 ml Water

Instructies

Follow these 3 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Prepare and season

Wash the carrot, bell pepper, broccoli, and limes. Cut the carrot into 1 cm pieces, pepper into 2 cm pieces, and broccoli into small florets; mince the garlic. Zest both limes, then juice them and reserve the squeezed halves for wedges.
Heat the oven to 220°C, with a rack in the center.
In a bowl whisk together soy sauce, honey, rice vinegar, lime juice and zest, curry powder, and half the minced garlic until smooth.

2. Roast the chicken and vegetables

Put the chicken legs in the baking dish. Add olive oil, salt, black pepper to taste, and the remaining minced garlic; turn to coat. Brush or spoon about half the glaze over the chicken, reserving the rest for vegetables.
Roast the chicken uncovered at 220°C for 30 minutes. Spoon pan juices over the pieces once around the halfway point if convenient.
Toss the carrot, bell pepper, broccoli, and thawed edamame with the remaining glaze. Spread around the chicken during the final 18 minutes of roasting; if the dish is crowded, use a second baking dish. Use a clean utensil and keep the raw-chicken glaze separate from cooked food.
Check the thickest thigh without touching bone with an instant-read thermometer. If it is below 74°C, continue roasting and check again after 4 minutes; chicken must reach 74°C before serving.

3. Cook the rice and serve

Rinse the rice under cool water until it runs mostly clear and drain. Put the rice, water, and curry powder in a saucepan. Bring to a boil, cover, reduce to low, and cook 12 minutes; turn off the heat and leave covered 5 minutes, or follow the rice package timing if different.
Remove the chicken from the oven and rest it for 5 minutes; stir the vegetables through the pan juices.
Fluff the rice and divide among four plates. Add chicken and vegetables, spoon over pan juices, and serve with the reserved lime wedges.

Opdienen

Fluff the rice and divide among four plates. Add chicken and vegetables, spoon over pan juices, and serve with the reserved lime wedges.

Gezinsdrankje

Sparkling water with lime

Alcoholische drank

Off-dry Riesling

Serveersuggesties

A crisp seasonal side salad makes a fresh accompaniment.

Notities

A quick oven roast adapts the requested curry flavors to chicken legs and fits the 70-minute limit, with rice cooking alongside. Soy sauce contains soy and commonly wheat/gluten; check its label.

Bewaren

Refrigerate leftovers in a covered container within 2 hours; use within 3 days.

Invriezen

Freeze cooked chicken and rice in airtight portions for up to 2 months; thaw overnight in the refrigerator.

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