A big juicy chicken cooked in soy and honey. The whole chicken is baked in the delicious sauce, all thrown into one pot and finished in the oven. You will love this one!
Choose a big fat chicken.
Mix the sauce ingredients
Bake till done.
Ok so let’s get serious. This is another of my very easy One Pot chicken dishes. You can try this Mushroom chicken or this Korean chicken or Balinese Chicken, or a simple Italian Baked One pot chicken. There are so many to choose, from BUT this one is very delicious indeed.
You will find this roasted soy and honey chicken is heavenly with sticky white rice, but don’t limit yourself to that. I find it is also just as tasty with coleslaw, roast pumpkin or even mashed potato. You can’t go wrong.
I like to buy a really big chicken. The one pictured is around 2 1/2 kg (5 1/2 lb) because the meat stays nice and moist and there are lots of leftovers. The leftovers heat up well in the honey soy sauce and the meat also makes quite a good sandwich just as it is.
This one pot chicken is easy to make.
- Light Soy Sauce: This isn’t low calorie soy or anything tricky it is just the way to explain the soy sauce you should choose. Light soy is just the standard Chinese soy sauce. It is not thick or extremely dark. A “dark” soy sauce is very heavy and salty and these are used for specific dishes. If you don’t have much choice in your supermarket then go to Kikkoman if you have to. This is Japanese soy, but it is light enough to use here. You can also use a gluten free soy sauce
- Sweet Soy or Ketchup Manis: This is thick dark soy that adds soy flavour with a hint of caramel sweetness. If you can’t find Ketchup manis you can replace it by adding 2 Tablespoons white sugar and 2 Tablespoons of extra light soy
- Rice Vinegar: Rice wine vinegar can be found in the Asian section of the supermarket or your local Asian store. It is very cheap and keeps well. It is a nice light vinegar that is not as overpowering as a standard white vinegar. You could replace it with another vinegar but just add 1/2 to 3/4. You could also use lemon juice
- Honey: The gentle flavour of nice breakfast honey is lovely in this chicken dish. You could replace it with maple syrup or perhaps rice syrup if you need to lighten the sugar content. You could also add some brown sugar to taste if you have no honey.
- Onion, garlic and ginger: These fresh ingredients lighten and flavour the soy and this gets deep into the skin and flesh of the chicken. The finely sliced opinions also provide a bit of nice texture in the sauce
- Chicken Stock or Broth: The added stock boosts the flavour of the sauce and chicken and softens out the soy. It is best to use a liquid stock rather than a stock cube because there isn’t as much a salt in this. Look out for low salt liquid stock too.
Honey Soy Chicken baked in one pot
- 1 whole chicken minimum 1.5 kg up to 2 1/2 kg (3-4 lb)
- 125 ml soy sauce light (1/2 cup or 4.4 fl oz)
- 50 ml sweet soy (ketchup manis)
- 125 ml vinegar rice vinegar (or a light one)
- 200 gm honey light flavoured | 7 oz
- 250 ml chicken stock liquid unsalted is best | 8.5 fl oz
- 4 cloves garlic crushed
- 3 Tablespoons ginger grated
- 1 whole onion julienne sliced or fine shred
- Set the oven to 190C / 375 F
- You will need a deep oven proof baking dish. A le Crueset or something similar.
- Put the soy sauce, sweet soy, honey, vinegar and stock into the pot and stir well.
- Add the crushed garlic the grated or chopped ginger and the finely sliced onions
- Put the chicken into the pot and roll it over leaving it on the breast side down so that this cooks in the soy sauce for a bit.
- Bake the chicken for 40 minutes before flipping it over. Once the chicken is flipped onto its back bake for a further 40 minutes depending on the size of the chicken.
- To check it is cooked through test the inside of the thigh. The juice should run clear. A chicken should take about 20 minutes per 500 gm.
- Serve this chicken with rice, salad, coleslaw, quinoa or roasted vegetables. It will go with pretty much anything. This can be eaten reheated or also cold sliced.
- Light soy is light in colour and flavour. It is a standard Chinese soy sauce. If unavailable use the Japanese equivalent Kikkoman
- If you can’t find ketchup manis substitute it with 2 tablespoons of extra soy and 2 Tablespoons of brown sugar
- if you love the flavour of sesame like I do add 2 Tablespoons sesame oil to the soy sauce and stock mix. Serve with roasted sesame seeds.
- You can replace the stock in this recipe with Chinese cooking wine for a bigger flavour. You could also add star anise and cassia bark if you want a more Asian spiced flavour.
- I like to serve mine with fresh sliced chilli
- You can also make this chicken using pieces too
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