Food Prep Sundays
The farmers markets in Oakland really are lovely, it’s been nice going to them every weekend to get produce to prep meals for the week. This Sunday was a big prep day and I got a ton of food. I’m making a valiant effort to only buy what we’re going to eat. I feel too guilty throwing out fresh food that goes bad, so I’m doing my best to plan out meals well.
The first meal I prepped for the week was Honey Garlic Chicken with broccoli and sweet potatoes. The nice part is that this recipe doesn’t really need overnight marinating, it came out perfectly fine just sitting in the fridge for a couple hours while I continued prepping other meals for the week. If you’re looking for a new chicken recipe, this is a good one!
Honey Garlic Chicken
(Recipe credit to Tori Avey)
4 chicken thighs
4 chicken drumsticks
1/3 cup honey, divided
1 Tablespoon brown sugar
2 Tablespoons garlic, chopped
1 Tablespoon lemon juice
1/2 teaspoon cayenne pepper
1/4 cup white wine
2 teaspoons cornstarch
Salt and pepper
1. In a small bowl, combine olive oil, honey, sugar, garlic, lemon, cayenne pepper and set aside.
2. Prep the bottom of a casserole baking dish with cooking oil. Place the chicken pieces on top and season with salt and pepper.
3. Pour marinade over chicken and ensure that it’s evenly distributed. Place in the refrigerator for two hours (can be overnight if desired).
4. After the chicken has marinated, preheat oven to 400 degrees. Cover the dish with foil and poke a couple holes in the top to ensure ventilation.
5. Roast the chicken for one hour, turning the chicken a couple times in between. After an hour, remove the foil and roast for an additional 20-30 minutes to brown on top. Some blackening is fine because of the sugar in the marinade.
6. Transfer chicken to serving platter, once empty, tip the dish and carefully remove the oil from the top with a spoon. The drippings remaining will be used to make the gravy.
7. Strain the drippings through a mesh strainer to remove the garlic pieces or crispy chicken bits leftover.
8. Heat the sauce over medium heat. In a separate, small bowl, combine the cornstarch with 1/4 cup cold water until it’s dissolved. Add the starch mixture, honey, and wine to the saucepan and heat on medium until it begins to thicken and bubble around the edges. Season with salt and pepper to taste.
9. Serve and eat!
