Roasted Chicken w/ Scallion Oil

This is a meal my family could eat every single week...and for those of you that know me...that really says something! It is easy to prepare AND cook and is SO delicious in it's simplicity. Don't forgo the scallion oil, it is really amazing! Serve over rice or any grain of your choice and a side of steamed broccoli. The chicken marinades for a day, so plan ahead. Another adaptation from Andrea Nguyen.


Marinade:
4 large cloves garlic, minced
1 1/2 teaspoons sugar
1/4 teaspoon salt
3/4 teaspoon black pepper
3 1/2 tablespoons Maggi seasoning sauce OR soy sauce OR coconut aminos to make it soy and gluten free
2T fish sauce (optional, but I use it!)
2 1/2 tablespoons canola oil
4 pounds chicken (drumsticks, thighs), skins removed.

To make the marinade, in a bowl large enough to accommodate the chicken, combine the garlic, sugar, salt, pepper, soy sauce/coconut aminos, fish sauce,and oil and mix well. Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible. Cover and marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.
Thirty minutes before roasting, remove the chicken from the refrigerator. Line a baking sheet with aluminum foil and put the chicken on the sheet. Position a rack in the middle of the oven and preheat to 400 degrees F.
Put the chicken in the oven. Roast until nicely browned and the juices run clear when a piece is poked in the meatiest part with a toothpick. The roasting time depends on the size of the pieces, but in general it will take 40 to 60 minutes total . Serve the chicken hot, warm, or at room temperature with sticky rice and scallion oil (recipe follows).

Scallion Oil
1/2 cup canola
6-10 sliced green onions (white and green parts)

Heat the oil to hot, add in green onions, swirl for about 30 seconds and remove from heat. Cool. Ready to serve.

This recipe was shared on Lunchbox Love,  Hunk of Meat Monday,