Juicy roasted honey soy chicken with sauteed garlic butter & chili brown button mushrooms

The market had some beautiful large chicken thighs and fresh brown button mushrooms! It was perfect to have some roasted chicken as we’ve always liked honey baked chicken and there’s no better time to try making some.

This recipe is good for 2, and both dishes were easy to prepare, rather healthy and most importantly, tasty! Prepare a ziplock bag big enough for the chicken thighs as we will be marinating them in it. The oven should be preheated for at least 10min at 220deg Celsius.

Just add all the marinate into ziplock or any bag which can be sealed, then add thighs. Let the bag sit in the fridge for at least 2hours. Mine were marinated overnight
Place dish in oven for approx 30min skin side up. Take dish out, flip thighs skin side down to cook thoroughly for 10min. Last step, take dish out, flip skin side up again to brown skin

While baking the chicken thighs, let’s get started with the mushrooms!

Half the mushrooms. For garlic butter, I usually have it ready made as it’s useful for cooking or making garlic bread. Just soften a block of salted butter, mince 1.5 bulbs of garlic and add 2 or 3 pinches of black pepper. Keep in fridge for use anytime
No need to add water or stock

Keep watch on the chicken in the oven and flip them to avoid overcooking or burnt thighs. The roasted chicken thighs should turn out juicy with nicely browned skin. The sauteed mushrooms complimented well and we enjoyed the meal overall, satisfied!

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