Steps

1. Make the marinade. In a bowl, combine Soy Sauce 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, and Honey 1 tbsp. Mix well. (Key Tip!) Add grated garlic later, so do not include it at this stage.
   🕒 01:36
2. Make incisions on the back of the Bone-in Chicken Thighs. Make incisions along the bone on the skinless back side of the 2 Bone-in Chicken Thighs. (Key Tip!) This promotes even cooking and makes it easier to eat.
   🕒 01:59
3. Pat dry the Bone-in Chicken Thighs. Thoroughly pat dry the 2 Bone-in Chicken Thighs with paper towels, paying close attention to the incisions. (Key Tip!) Moisture can cause gamey odors.
   🕒 02:30
4. Prepare the Bone-in Chicken Thighs. Remove any excess fat, skin, or sinew from the 2 Bone-in Chicken Thighs using kitchen shears. (Key Tip!) Be careful not to remove too much skin, as it can cause shrinkage.
   🕒 02:54
5. Pierce the Bone-in Chicken Thighs with a fork. Pierce the entire surface (back and skin sides) of the 2 Bone-in Chicken Thighs with a fork. (Key Tip!) This helps the marinade penetrate better.
   🕒 03:41
6. Rub Grated Garlic onto the Bone-in Chicken Thighs. Rub Grated Garlic 1 tsp all over the 2 Bone-in Chicken Thighs (including the skin). (Key Tip!) Rubbing it in well initially results in a fragrant and delicious finish. Ginger can be used if you dislike garlic.
   🕒 04:12
7. Rub Salt & Pepper onto the Bone-in Chicken Thighs. Lightly rub Salt & Pepper (to taste) all over the 2 Bone-in Chicken Thighs.
   🕒 04:47
8. Marinate the Bone-in Chicken Thighs. Place the 2 Bone-in Chicken Thighs and all of the marinade into a large zip-top bag. Massage thoroughly to coat. Remove excess air, seal the bag, and refrigerate for at least 1 hour. (Key Tip!) Flipping halfway through helps flavor penetrate both sides. You can also prepare this the night before.
   🕒 04:57
9. Cut and soak the Potatoes. Wash the 2 Potatoes thoroughly with the skin on and pat dry. Cut into bite-sized pieces and remove any eyes. Place the cut potatoes in a bowl and soak in water for 5-10 minutes to remove bitterness.
   🕒 05:51
10. Cut the Onion. Trim the ends of the 1 Onion and cut into bite-sized pieces with the skin on.
    🕒 06:33
11. Cut the Mushrooms. Cut the 5 Mushrooms into bite-sized pieces. (Key Tip!) Brown mushrooms are recommended for their rich aroma.
    🕒 06:54
12. Prepare the Mini Tomatoes. Rinse the 9 Mini Tomatoes and drain them.
    🕒 07:17
13. Toss vegetables with Olive Oil and Salt & Pepper. Place the drained potatoes (after soaking), cut mushrooms, onion, and mini tomatoes in a bowl. Drizzle with Olive Oil 1 tbsp, sprinkle with Salt & Pepper (to taste), and toss to coat.
    🕒 07:24
14. Arrange the marinated chicken and vegetables on a baking sheet. Line a baking sheet with parchment paper. Place the marinated 2 Bone-in Chicken Thighs skin-side up, stretching the skin taut. Arrange the potatoes and onions in the spaces on the baking sheet. Add the mushrooms and mini tomatoes later.
    🕒 07:54
15. Brush chicken and vegetables with Olive Oil and marinade. Brush the surface of the 2 Bone-in Chicken Thighs with Olive Oil, then lightly brush the remaining marinade over the chicken, potatoes, and onions. (Key Tip!) Olive oil helps the surface crisp up and achieve a beautiful golden brown color.
    🕒 08:35
16. Preheat oven and bring chicken to room temperature. Preheat your oven to 200°C (400°F) for about 10 minutes. During this time, let the Bone-in Chicken Thighs on the baking sheet come to room temperature. (Key Tip!) Bringing the chicken to room temperature promotes even cooking.
    🕒 09:15
17. Roast the chicken (1st bake). Roast the Bone-in Chicken Thighs, potatoes, and onions in the preheated 200°C (400°F) oven for 15 minutes.
    🕒 09:31
18. Baste during cooking and add remaining vegetables. After 15 minutes, remove from the oven. Spoon the pan juices and remaining marinade over the chicken, potatoes, and onions. Add the reserved mushrooms and mini tomatoes to any empty spaces on the baking sheet. (Key Tip!) Basting with pan juices and marinade enhances the fragrant browning and delicious finish.
    🕒 09:45
19. Roast the chicken (2nd bake). Return to the 200°C (400°F) oven and bake for another 15 minutes. (Key Tip!) Cooking times may vary depending on your oven. Adjust as needed. If it starts to burn, cover with aluminum foil.
    🕒 10:26
20. Check for doneness. Once baked, insert a skewer into the thickest part of the Bone-in Chicken Thighs. (Key Tip!) If clear juices run out, it's cooked through. If the juices are cloudy, cook for a little longer.
    🕒 10:53
21. Plate the dish. Arrange the finished roast chicken and vegetables on a serving plate. (Key Tip!) Wrapping the bone handle with aluminum foil or a Christmas ribbon adds a cute touch.
    🕒 11:07