Oven Baked Garlic and Ginger Chicken
I like to discover fresh and interesting combinations made up of basic ingredients, like the case with this chicken recipe - it seems like I've already tried several combinations, except for this one, with ginger and garlic. I was certain about the result and it really is a tasty, simple and quick dish.
The garlic and ginger chicken is so tender, with a slightly crispy crust, we had it with salad for dinner and it was ideal. And I suggest using the garden scissors to cut up the meat, pork, rabbit, duck, goose etc. No kitchen scissors will be a better fit for this job than the garden scissors. It's one of my most useful kitchen tools and I think you should try this method.
or only thighs, or only wings
Fresh shredded ginger
can be replaced with dry ginger powder
Step by step
Mix together the crushed garlic and finely grated ginger in a small bowl.
Add paprika, soy sauce and salt, mix well.
Wash and clean chicken thoroughly and pat dry.
Place it breast up and, with a big knife, make a slit in the middle, until you reach the bone.
I like to use the scissors now to cut the breast bone - it's very easy to do this if you use the simple garden scissors.
Open the chicken and rub the entire inside surface with half of the spice mixture.
Then turn on the other side and coat with the rest of the spice mixture.
Notice I did all this in the pan, without using other plates/bowls. You can marinate for a while, or even overnight, or you can bake it now.
Bake for about one hour to 180 degrees C, remove from the oven periodically (2-3 times) and coat the chicken with the fat and the juice released in the pan. This way, crust will brown evenly and will be crunchy.
This is what the baked chicken looks like - let chill for 10-15 minutes while you prepare the salad or your favourite side dish, then serve with great pleasure...