broiler-fryer chicken, cut into serving pieces (2-1/2 to 3 pounds)
*Substitute 2 teaspoons ground ginger for fresh gingerroot, if desired.
Combine honey, soy sauce, sherry, gingerroot and garlic in small bowl. Place chicken in plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat. Close bag or cover dish with plastic wrap. Marinate in refrigerator at least 6 hours, turning two or three times.
Remove chicken from marinade; reserve marinade. Arrange chicken on rack over roasting pan. Cover chicken with foil. Bake at 350°F 30 minutes. Bring reserved marinade to a boil in small saucepan over medium heat; boil 3 minutes and set aside.
Uncover chicken; brush with marinade. Bake, uncovered, 30 to 45 minutes longer or until juices run clear and chicken is no longer pink inside, brushing occasionally with marinade.
Click here for printable version
