Here's a favorite in our house... and it's gluten, soy, egg, and dairy free, too.
Super fast super chicken
bone-in chicken legs and thighs (doesn’t matter how many)
2 tablespoons lemon juice
4 tablespoons honey (approximately)
1 tablespoon fresh ginger, minced
1 tablespoon apple cider vinager
salt to taste
pepper to taste
Preheat oven to 400 degrees.
Pull off loose chicken skin and any gobs of thick, yellow fat. Rinse chicken pieces in cold water, sprinkle with lemon juice, and rub to clean. Rinse again. Pat chicken dry, season with a little salt and pepper. Set aside.
Drizzle honey into a large non-stick (or lightly greased) roasting pan -- enough to thinly coat the bottom of the pan. Place seasoned chicken into pan.
In a small bowl, stir together the rest of the honey with the fresh ginger and the apple cider vinager. Drizzle this over the chicken.
Bake chicken for about 30 minutes, or until meat is pulling away from the bone. All of the juice will have run out and created a sticky sauce in the pan.
To serve: Remove chicken from bones, return chicken to pan, stir to coat with sauce. Serve with cut up regular and sweet potatoes that you roasted while the chicken was cooking.
While-the-chicken-is-cooking roasted potatoes
mixed herbs (Basil, thyme, rosemary)
Scrub and peel potatoes, then cut into bite-size pieces. Place in a bowl, drizzle with olive oil, then season with salt, pepper, herbs, and garlic (about 1 tsp. minced garlic per 5 potatoes). Toss to coat. Dump the potatoes into a roasting pan, and slide into the oven along with the honey mustard chicken. Stir them once in a while to prevent sticking and burning. They’re ready when they can be easily pierced with a fork.