4 each chicken legs & thighs
1/3 c. soy sauce
2 1/2 tbsp. honey
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
2 tbsp. dry sherry
1/4 c. salad oil
1 clove garlic, minced or pressed
2 green onions (including tops), thinly sliced

Place chicken in a plastic bag. Combine soy, honey, ginger, sherry, oil, garlic and onions; pour over chicken. Seal bag and refrigerate, turning occasionally, for 4 hours or until next day.

Pour off and discard marinade. Place chicken, skin side up, on a rack in a roasting pan. Bake, uncovered, in a 350 degree oven for 1 hour or until meat near thighbone is no longer pink when slashed. Makes 4 servings.