Steps

1. Trim excess skin, fat, and tough sinew from the 2 Chicken Thighs. (Key Tip!) Remove any yellowish fat as it can cause a gamey smell.
   🕒 01:50
2. Prick both sides of the Chicken Thighs all over with a fork. (Key Tip!) Pricking with a fork helps the marinade penetrate better.
   🕒 02:15
3. Season both sides of the Chicken Thighs with Salt and Pepper.
   🕒 02:39
4. In a zip-top bag, combine 2 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Oyster Sauce, 1/2 tsp Grated Garlic, and 1 tbsp Honey. Mix well.
   🕒 02:53
5. Place the Chicken Thighs into the zip-top bag with the marinade and rub thoroughly.
   🕒 03:16
6. Spread the chicken to remove excess air from the bag, seal it, and place it in a tray. Marinate for 1 hour. (Key Tip!) If preparing the day before, you can marinate overnight. Gently rub the chicken and flip it halfway through.
   🕒 03:24
7. Line a baking sheet with parchment paper.
   🕒 04:04
8. Remove the marinated Chicken Thighs from the bag and place them on the parchment paper, skin-side up.
   🕒 04:07
9. Stretch the skin out well and brush with some of the reserved marinade.
   🕒 04:14
10. Bake in a preheated oven at 180°C (350°F) for 20 minutes.
    🕒 04:27
11. After 20 minutes, remove the Chicken Thighs from the oven and brush the surface again with the remaining marinade. (Key Tip!) Brushing with the marinade adds a glossy finish and enhances the flavor.
    🕒 04:38
12. Return the Chicken Thighs to the 180°C (350°F) oven and bake for another 3 minutes.
    🕒 04:56
13. To check for doneness, insert a skewer into the thickest part of the roast chicken. If the juices run clear, it is ready. (Key Tip!) If pink juices appear, continue baking for a little longer.
    🕒 05:10
14. Slice the roast chicken.
    🕒 05:39
15. You can also roast your favorite vegetables alongside the chicken in the oven.
    🕒 07:13