Honey-and-Soy-Glazed Chicken Thighs

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs)

Yield: 4 servings

Ingredients

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce 
5 tablespoons mild honey
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Directions

Heat the oven to 425 degrees. 

Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.

On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. In a large bowl, add half the glaze, the remaining 1 tablespoon oil, and chicken; toss to coat. Arrange chicken in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Tip: The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.