February 11, 2018
Main Dish, Poultry, Chicken,
Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Game/Sports Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
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Preheat oven to 425F. Line a baking sheet with a piece of aluminum foil for easy clean up. Add a wire rack on top then spray rack with cooking spray.
In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly.
Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.
Pat chicken so it is dry. Place onto rack and season with garlic salt and pepper.
Place into oven. Bake for 10 minutes. Flip chicken and cook for another 10 minutes. Brush the chicken legs with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook for 5-10 minutes, or until chicken reaches 160F and juices run clean.
Serve chicken with/or coat with any extra sauce
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