Indonesian Ginger Chicken with Roasted Sweet Potatoes

by kara on March 27, 2011

Our kitchen is up and running! Our appliances arrived last week and we’ve been cooking away ever since.  The Wolf Range is by far the highlight of the space.

The backplash should be up this week, and there’s just a few loose ends to finish up.  The first dinner we cooked on the stovetop was  fried eggs and toast.  We missed basic comfort food the most.  I’ve got a long list of recipes I want to try now that I’m back in the kitchen.   Indonesian Ginger Chicken was at the top of my list.  It was fabulous.  If I were to bake the chicken again, I would fork over the extra couple of dollars and buy chicken already cut up.  I’m just not that talented in quartering a chicken.   The recipe requires marinating the chicken overnight and serves 3-4 people.  The original recipe doubled the ingredients.In fact, I think it might just be the best chicken I’ve ever made.


Indonesian Ginger Chicken

Adapted from “the barefoot contessa cookbook,” Ina Garten, 1999

1/2 cup honey

a little over 2/3 cup soy sauce

6 cloves of garlic, minced

1/4 cup grated fresh ginger

1 chicken-washed, quartered, back removed

Kosher salt, freshly ground black pepper (to your liking)

Cook honey, soy sauce, garlic, and ginger over low heat in a small pot until honey is melted.

Arrange the chicken pieces, skin side  down, in  a baking pan.  Sprinkle with Kosher salt and freshly ground pepper. Pour sauce over pan and cover with lid or foil.    Marinate overnight in the refrigerator.

Bake covered chicken in oven at 350 degrees for 30 minutes.  Uncover chicken, turn to skin side up, and turn temperature up to 375 degrees.  Bake for another 30 minutes or until juices run clear when cutting into leg or thigh and sauce is a rich dark brown color.

Roasted Sweet Potatoes

3 large sweet potatoes, peeled and cubed

1 Tbsp. butter, melted

2 tsp. olive oil

1 Tbsp. brown sugar

1 tsp. cinnamon

1/2 tsp. sea salt

1/4 tsp. freshly grated ground pepper

pinch of ground ginger


Melt butter in a small bowl.  Add olive oil, brown sugar, cinnamon, sea salt,pepper, and ginger.   Combine mixture with sweet potatoes in a plastic ziploc bag and shake until combined.  Place the potatoes on a roasting pan.  Bake at 375 degrees for 35-40 minutes, stirring potatoes half way through baking.

The Roasted Sweet Potato paired well with the chicken.   I also sauteed Kale to add some greens to the plate.  Delicious.




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