Mahogany Roasted Chicken

In an old issue of Family Circle they had several great “speedy suppers” recipes – this is one of them. The every 10 minute basting was kind of annoying, but it was totally worth it in the end. If you wanted to double the recipe you could marinade the chicken for at least an hour and then roast with the basting process as directed below.

Ingredients
6 skinless, bone-in chicken thighs
1/4 cup organic tamari 
1/4 cup honey
1/4 cup orange juice
2 tablespoons ketchup
1/8 teaspoon hot sauce (don’t omit this, it adds a great depth of flavor)

Combine all marinade ingredients in a bowl, divide in half. Place chicken on a roasting pan bone side down. Cook on 450 for 30 minutes, basting the chicken with the one half of the marinade every 10 minutes. Once chicken is done serve over rice with freshly steamed green beans and remaining sauce for dipping.