Indonesian ginger chicken from The Barefoot Contessa Cookbook (page 125) by Ina Garten

  • soy sauce
  • whole chicken
  • garlic
  • fresh ginger
  • honey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 09, 2020

    For convenience, I usually use boneless, skinless chicken. Thighs work best, but breasts work too, with a shorter cooking time. Easy and tasty.

  • wcassity on December 23, 2019

    Tasted like mall “Bourbon chicken”. Not a bad thing. The kids loved it - sweet, soy, gingery.

  • Dahliadiva on August 19, 2017

    I have made this a few times, it is delicious and easy to make. So far, all of Ina's recipes have been a success.

  • ddenker on October 20, 2016

    We really liked this dish and would like to make it again as it was so easy to prepare and more exciting than the normal roast chicken we make. I marinated it overnight (~24 hours) and it was fragrant and the color and crisp were incredible.

  • Laura on June 06, 2014

    Pg. 125. I'm a big fan of Ina Garten -- her recipes are pretty foolproof for the most part. So, I expected to love this dish, especially given the ingredients. I followed the directions exactly with the exception that I marinated for about 8-9 hours on the day I cooked it rather than overnight. So, that may have been the issue. In any event, I liked it but didn't love it -- the flavor of the ginger did not really come through. Next time I would remove the covering at the beginning of baking, not halfway through the process. I did love the fact that it was a snap to prepare, so I will probably try it again.

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