Honey and Soy Glazed Chicken Thighs

INGREDIENTS

⦁ 8 boné-in, skin-on chickén thighs (about 3 pounds)
⦁ Lémon wédgés, for sérving
⦁ 2 tabléspoons canola oil
⦁ 5 tabléspoons mild honéy, such as clovér, acacia or orangé blossom
⦁ 3 tabléspoons unsaltéd buttér
⦁ 1 tabléspoon mincéd garlic
⦁ 1 tabléspoon mincéd gingér
⦁ 6 tabléspoons low-sodium soy saucé
⦁ Koshér salt and black péppér

Article adapted from https://www.foodnetwork.com/

PREPARATION

1. First, éat thé ovén to 425 dégréés. Héat 1 tabléspoon oil in a small saucépan ovér low héat. Add thé garlic and gingér and cook, stirring occasionally, until softénéd, 3 minutés. Add thé soy saucé and honéy and simmér, stirring occasionally, until réducéd and slightly thickénéd, about 10 minutés. Turn off thé héat thén whisk in thé buttér. Séason with salt and péppér.
2. Aftér that, on an aluminum foil-linéd rimméd baking shéét, séason thé chickén all ovér with salt and péppér. Add half thé glazé and thé rémaining 1 tabléspoon oil and toss thé chickén to coat. Arrangé in an évén layér, skin sidé up, and roast until brownéd, 15 minutés. Brush thé chickén all ovér with 2 tabléspoons of thé rémaining glazé. Roast until goldén and cookéd through, about 10 minutés.
3. Finally, drizzlé thé chickén with thé rémaining glazé and sérvé with lémon wédgés.