Lemon‑Ginger Poulet à la Teriyaki

Ingredients

• 2 pieces bone‑in chicken thighs
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ teaspoon black pepper(optional)
• ¼ teaspoon salt(optional)

Instructions

1. 1

   In a shallow bowl combine lemon juice, grated ginger, soy sauce, honey, olive oil, minced garlic, pepper and salt; whisk briefly.

2. 2

   Add the chicken thighs, turn to coat, and let marinate at room temperature for 5 minutes while you preheat the oven to 200 °C (400 °F).

3. 3

   Transfer the thighs and any remaining marinade to a baking sheet lined with parchment; roast for 25–30 minutes, turning once halfway through, until the skin is caramelized and the internal temperature reaches 75 °C (165 °F).

4. 4

   Remove from the oven, let rest 3 minutes, then serve with a drizzle of the pan juices.