Reviews (1) Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 06/20/2008 This is incredibly easy, flavorful and delicious. We used chicken legs instead of a whole chicken and it worked out great. I highly recommend.
Back to Teriyaki Chicken with Roasted Scallions All Reviews for Teriyaki Chicken with Roasted Scallions - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Teriyaki Chicken with Roasted Scallions Recipe Summary prep: 10 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons soy sauce 1 tablespoon rice vinegar 1/2 cup honey 1 garlic clove, minced 1 teaspoon grated peeled fresh ginger 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces 4 bunches scallions greens, cut into 2 1/2-inch pieces, whites halved lengthwise 1 tablespoon vegetable oil, such as safflower Coarse salt and ground pepper
Cook’s Notes Basting the chicken with the pan juices helps build a flavorful glaze while preventing scorching. Be sure to reserve half the sauce in step 1 for serving.
Gallery Teriyaki Chicken with Roasted Scallions
Recipe Summary prep: 10 mins total: 45 mins Servings: 4
Gallery
Teriyaki Chicken with Roasted Scallions
Teriyaki Chicken with Roasted Scallions
Teriyaki Chicken with Roasted Scallions
Recipe Summary prep: 10 mins total: 45 mins Servings: 4
Recipe Summary
prep: 10 mins total: 45 mins
Servings: 4
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons soy sauce 1 tablespoon rice vinegar 1/2 cup honey 1 garlic clove, minced 1 teaspoon grated peeled fresh ginger 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces 4 bunches scallions greens, cut into 2 1/2-inch pieces, whites halved lengthwise 1 tablespoon vegetable oil, such as safflower Coarse salt and ground pepper
Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. In a medium bowl, combine soy sauce, vinegar, honey, garlic, and ginger. Divide sauce between two bowls; use one for basting and reserve other for serving.
Line a rimmed baking sheet with aluminum foil. Place chicken on sheet, and baste. Bake on upper rack 20 minutes, basting twice with pan juices.
Transfer to lower rack; baste once more. Continue to cook until thermometer inserted into a breast (avoiding bone) registers 165 degrees, 5 to 10 minutes.
Meanwhile, on another rimmed baking sheet, toss scallions with oil; season with salt and pepper. Roast on upper rack until crisp-tender, 10 to 12 minutes. Serve chicken with scallions and reserved sauce.
Cook’s Notes Basting the chicken with the pan juices helps build a flavorful glaze while preventing scorching. Be sure to reserve half the sauce in step 1 for serving.
Cook’s Notes
Basting the chicken with the pan juices helps build a flavorful glaze while preventing scorching. Be sure to reserve half the sauce in step 1 for serving.
Reviews (1)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/20/2008 This is incredibly easy, flavorful and delicious. We used chicken legs instead of a whole chicken and it worked out great. I highly recommend.
Reviews (1)
Add Rating & Review 13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
13 Ratings 5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/20/2008 This is incredibly easy, flavorful and delicious. We used chicken legs instead of a whole chicken and it worked out great. I highly recommend.Martha Stewart Member
Rating: Unrated 06/20/2008
This is incredibly easy, flavorful and delicious. We used chicken legs instead of a whole chicken and it worked out great. I highly recommend.
Rating: Unrated
All Reviews for Teriyaki Chicken with Roasted Scallions
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Teriyaki Chicken with Roasted Scallions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
