Recipe: Salt and Pepper Roast Cardamom Chicken (using chicken thighs)

SALT AND PEPPER ROAST CARDAMOM CHICKEN

To make the chicken more flavorful, prep and marinate it overnight for the following night's dinner.

4 garlic cloves, chopped
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons honey
1/4 teaspoon ground cardamom
3 pounds chicken thighs
3/4 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

In a blender, puree the garlic, soy sauce, vinegar, honey, and cardamom. Combine the marinade with the chicken thighs in a resealable plastic bag and marinate at room temperature for 20 minutes (or longer refrigerated).

WHEN READY TO COOK:
Preheat the oven to 425 degrees F. Line a large baking sheet with foil and top with a rack.

Drain the chicken and arrange on the rack without crowding. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, or until the juices run clear.

Makes 6 servings
Source: Quick Simple Food by Susie Quick