I’ve posted about sticky wings before but this is for a whole chook so you get leftovers if you are lucky! What to do with the leftovers….use the meat in stir fried rice of as a filling in Vietnamese rice paper rolls.
To be honest, one chook isn’t enough in our house and I love the leftovers so I usually double the recipe!
1.6-1.8kg whole chicken cut into ten pieces, skin on and bones in
6 garlic cloves, peeled and crushed
1 thumb of ginger, peeled and grated
80mls gluten free soy sauce
Combine the garlic, ginger, honey and soy in a large bowl. Add the chicken and mix well to coat.
Leave to marinade for 2-4 hours.
Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.
Lay the chicken pieces on the prepared tray, skin side up, brush over some of the marinade.
Slide the chicken into the oven and bake for 50-60 minutes, baste with the marinade every 10-15 minutes and towards the end baste with the pan juices.
Remove the chicken from the oven and allow to rest for 10 minutes before serving.