1tablespoonfinely grated fresh ginger rootI used frozen ginger root - it is easier to grate
Place the chicken in a large ziploc bag. Stir together 1/4 cup honey, 1/3 cup soy sauce, black pepper, the garlic and the ginger. Pour the marinade over the chicken and refrigerate for 2-24 hours. I let mine rest for about 6 hours.
Preheat the oven to 375 degrees. Line a large baking sheet with foil and place the chicken on it. Bake for 45 minutes until the chicken is fully cooked. While the chicken is cooking, whisk together the remaining 1/3 cup honey and 1/3 cup soy sauce. After 20 minutes, baste the chicken with this sauce. Baste again at 30 minutes and 40 minutes. Drizzle any remaining sauce over the finished chicken prior to serving. Serve with rice or potatoes, as desired. Enjoy!
You can make this using breasts, thighs, full legs or just drumsticks. The cooking time for bone-in meats is roughly the same whether it is white meat or dark. Just keep an eye on the meat and be careful not to overcook it.