Roasted Chicken with Ginger
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This roasted chicken with ginger is one of my go to weeknight dinners because it comes together so quickly with just one pan and minimal prep work. The beauty of using chicken thighs is that they stay incredibly moist and flavorful compared to breasts, and they're budget friendly too. Fresh ginger isn't just delicious here, it's also wonderful for digestion and has natural anti inflammatory properties that make this dish as nourishing as it is tasty. The combination of soy sauce, rice vinegar, and honey creates this glossy, tangy glaze that makes the kitchen smell absolutely amazing. In under an hour from start to finish, you'll have a restaurant quality meal that your family will actually ask you to make again.
Ella x
Ingredients
- 8chicken thighs(bone-in, skin-on)
- 3 tablespoonsfresh ginger(minced)
- 6garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonshoney
- 1 tablespoonsesame oil
- 2 tablespoonsolive oil
- 4scallions(chopped)
- 1lime(juiced)
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
Tip: Drying the chicken ensures crispy, golden skin when roasted.
- 2
In a small bowl, whisk together minced ginger, minced garlic, soy sauce, rice vinegar, honey, sesame oil, lime juice, and red pepper flakes to create a marinade.
Tip: Prepare this mixture while the oven preheats to save time.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown.
Tip: Don't move the chicken while searing—let the skin develop color undisturbed.
- 4
Flip the chicken thighs and sear the other side for 2-3 minutes until lightly browned.
Tip: This step locks in juices and creates better texture.
- 5
Pour the ginger-soy marinade over the chicken, tilting the skillet to distribute evenly. Scatter chopped scallions around the chicken.
Tip: Reserve a small handful of scallions to garnish before serving.
- 6
Transfer the skillet to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is deeply caramelized.
Tip: Use a meat thermometer inserted into the thickest part without touching bone for accuracy.
- 7
Remove from the oven and let rest for 5 minutes. The residual heat will finish cooking the meat while allowing juices to redistribute.
Tip: Resting prevents the meat from drying out when you serve it.
- 8
Garnish with reserved scallions and serve hot with jasmine rice or steamed vegetables to soak up the flavorful sauce.
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