Glazed Ginger Soy Chicken

Chinese-inspired glazed chicken from fine cooking magazine, will have you happily licking your fingers.

Set a rack at the highest oven position and heat the oven to 400f.

In a small , shallow bowl , whisk the hoisin sauce , vinegar , soy sauce , garlic , and ginger.

Dredge each chicken piece in the glaze , coating completely.

Put the pieces , skin side down , in a rimmed , shallow 10x15-inch sheet pan.

Pour any leftover glaze over the chicken.

Sprinkle liberally with pepper.

Roast on the top rack until the juices run barely clear when you prick the chicken , about 40 minutes.

Remove the pan from the oven and set the broiler on high.

Turn the chicken over and baste it with the pan drippings.

If a lot of fat has rendered out , spoon some off before broiling to prevent flare-ups.

Broil , basting the chicken and rotating the pan for even browning , until the chicken is shiny and well browned , about 8 minutes.

Drizzle the chicken with the pan drippings before serving.

hoisin sauce, rice vinegar, soy sauce, garlic, fresh ginger, roasting chickens, fresh ground black pepper