I made this dish a week or two back, here at Casa Jaquandor. Here's the chicken in the marinade:
You can use any piece of chicken for this, obviously. Heck, you can do it with a whole chicken -- I'll bet that would be really good, actually -- but here, I used thigh pieces. I've always been partial to the breast, but lately I've developed a greater appreciation for the thigh, which seems to stay moist more readily than the breast does.
For this meal, I also made roasted potatoes:
My method for roasted potatoes is to toss them in some oil, herbs and spices, depending on what kind of flavor I'm in the mood for. So this time I used a bottle of herbed oil that I already had on hand, plus garlic, kosher salt, black pepper, and a bit of cayenne. I spread the potatoes out on a foil-lined cookie sheet and then pop 'em in the oven.
My potatoes this time ended up a bit crunchier than I really like, because I wasn't sure whether the potatoes would cook completely in the same time the chicken would, so I put the potatoes in first. Next time, they go in at the same time. They were still edible -- quite yummy, in fact -- but a little too much crunch.
Still, it was a terrific meal:
Write down that marinade recipe (equal parts honey, soy sauce, and sesame oil). It's an always-helpful easy-as-pie recipe to have around!