Easy Baked Honey Soy Chicken
This is one of my week night throw together meals that the tribe loves. Sometimes I just put the whole tray on the kitchen island and we dig into it from there. It is also quite a 'pretty' main meal so if you are wanting an option to take easily to friends/family bookmark this one. In addition it gives exposure to Shanghai bok choy (baby bok choy).
Difference between soy and tamari sauce?
I use a mixture of gluten-free soy sauce and tamari sauce. Tamari is specifically a Japanese form of soy sauce, traditionally made as a by product of miso paste. It is gluten-free in its make up where as soy sauce is traditionally made with wheat (you can get a gluten-free option now). Tamari sauce is also darker in color and has a greater depth of flavor - however you can easily mix and match with soy sauce depending on what you have and availability. If making for babies I would recommend the gluten-free option of soy sauce.
Preheat the oven to 180 degrees bake. Line a large roasting tray with non-stick paper. Arrange the chicken thighs and drumsticks on the tray.
Prepare all vegetables (if not previously done and arrange them around the chicken on the tray. Leave the bok choy off.
Make the sauce by adding all sauce ingredients into a medium sized bowl and whisking together. Pour over the chicken and vegetables.
Place in the oven and bake for around 20-30 minutes. Turn chicken pieces and vegetables over and baste in sauce. Bake for another 20-30 minutes until chicken is cooked through.
In the last five minutes place the boy choy leaves evenly on top (I like to press into gaps) and bake for those remaining minutes. This just lightly cooks them through which is all they need.
Remove from the oven, allow to cool slightly and dig in.
For more helpful ideas on family feeding and healthy easy recipes check out my ultimate meal planner, best selling slow cooker mixes and cookbooks - which are also available in Kindle format (you don't need a Kindle reader just the app on your phone!)
xx Dr Julie