|Honey, soy sauce, and|
a splash of water make
a simple sticky glaze.
Lining the pan with
aluminum foil eases
1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper
Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes.
Serve chicken drizzled with pan juices.
I found this recipe on Martha Stewart's website while crusing the internet . . . as yet I have not tried it . . . will comment when I do. If you try this recipe, I'd love to hear your comments.
How I'd vary this recipe . . .
Since I only buy frozen chicken tenderloins or whole chickens, I'd use chicken tenderloins in this recipe, with the addition of garlic and sliced onions and serve over white rice.