Step 1

Preheat Convection oven to 400F, or standard oven to 425F. Cover a sheet pan with a layer of aluminum foil.

Step 2

In a saucepan, heat 1 Tbsp of the neutral oil. Add the garlic and ginger and cook until soft and fragrant. If you grated on a rasp grater, this should take about a minute, while fine-cut garlic and ginger may take up to 3 minutes.

Step 3

Add the soy sauce and honey, stir. Lower heat to simmer. Stirring occasionally, reduce and slightly thicken the sauce for about 10 minutes. Turn off the heat, whisk in butter. Season with salt and pepper.

Step 4

Place chicken thighs in a bowl. Pour half the sauce and the remaining Tbsp oil over the thighs and stir a bit with a rubber spatula until all are coated. Place thighs skin-side-up on aluminum foil-lined sheet pan. Roast 15 minutes.

Step 5

Brush the thighs with 2 Tbsp of the remaining sauce and return to oven until fully cooked, about 10 minutes, reserving the rest of the sauce to pass at the table. The chicken should be dark golden and shiny.

Step 6

Serve with rice or noodles to sop up the delicious sauce