Tender and Juicy Baked Chicken

This baked chicken recipes can make use from any cuts of chicken including chicken wings.  This time around, I am using 2 pieces of whole chicken thighs and drums for two servings, and I am serving it without rice, instead with mashed potatoes and my homemade gravy.

Ingredients:
2 whole chicken thighs and drums
1 tbsp. honey

Marinade:
1 tbsp. sugar
1 1/2 tbsp. oyster sauce
1/2 tsp. garlic salt
1 1/2 tbsp. Lee Kum Kee BBQ Sauce
1 1/2 tbsp. shaoxing wine
1 tsp. cornflour

Methods:

1. Trim off excess fat from the chicken, wash, prick with a fork and dry with kitchen towels and place inside a zip lock bag.
2. Mix all marinade ingredients in a bowl, pour the marinades over the chicken, squash to mix well and squeeze out air and seal the zip lock bag.  Leave it in the fridge overnight.  In between I will turn over the bag and give it few squashes to ensure it is evenly marinated.
3. Remove the marinated chicken from the fridge and let it sit on the counter for 30 minutes to bring it to room temperature.
4. Oil the baking rack, place the chicken, skin side up onto the rack, baste with the remaining marinade and bake in a convention oven of 180 degree Celsius for 15 minutes.  Brush honey and continue baking for another 15 minutes.  Turn over the chicken and baste with some marinade and continue to bake for another 10 minutes until the chicken is golden brown in colour.  
5. Let the chicken sit for 10 minutes and dinner is ready to be served.

I adapted this recipe from 'Miki's Food Archives' with some amendments.