Baked Ginger and Lemon Chicken

Savory, spicy and sweet, this baked ginger and lemon chicken from Vietnamese by Uven Luu is ready in an hour—that sounds like a long time, but most of it is hands-off cooking.

“One of my favorite midweek meals takes minutes to prepare,” Luu writes. “Sultry ginger, tangy lemon, hot chiles and sticky honey are a great combo, and you should have a supply of them in the kitchen to turn simple chicken into something rather special for those lazy, cozy evenings.”

If you want to switch it up, you can also use chicken wings or pork ribs (but the cooking times will vary). Pass the napkins, please.

Recipes excerpted with permission from Vietnamese by Uyen Luu, published by Hardie Grant Books, May 2021.

4 servings

1 tablespoon crushed red pepper flakes (optional)

1 inch piece fresh ginger, finely chopped

6 tablespoons soy sauce

20 ounces bone-in, skin-on chicken thighs and drumsticks

2 red onions, quartered

1 lemon, zested then sliced into rings

1 tablespoon unsalted butter

2 tablespoons honey

To Serve

Steamed rice

Selection of greens, like kale, broccoli or green beans

1 tablespoon unsalted butter

½ tablespoon vegetable oil

1 shallot, sliced

3 garlic cloves, sliced