Asian chicken

I found a whole cut up chicken on sale for $.99/lb at the grocery store this week so I snatched it up knowing that I could get a few meals out of it on the cheap. I usually use boneless skinless chicken breasts because they cook up easily and quickly so I was a bit nervous about cooking this with the skin on and bone in. I didn't want it to be bland, dry and flavorless so I decided on some asian flavors. It turned out delicious and Bailey even ate it. She's not much of a meat eater so I was pleasantly surprised. Ken had somewhere to be that evening so I needed some quick sides. I paired it with roasted broccoli (my favorite way to cook broccoli) and a mixed green salad. Here's the recipe. Enjoy!

Asian chicken
Whole cut up chicken (rinsed and patted dry)
salt/pepper
coconut oil

Sauce
1/4 c honey
1 1/2 T wheat free soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

Combine all sauce ingredients in a bowl and set aside. Heat coconut oil in cast iron skillet on Med-High to High heat. You want that skillet HOT to sear the skin. Season the chicken with salt and pepper. Cook chicken in the skillet until skin is brown and crisp. Brush on a small portion of the sauce on the chicken. Transfer cast iron skillet to a preheated 350 degree oven. Baste chicken with additional sauce every 10 minutes and flip chicken at least once. Bake for 30 minutes or until juices run clear. Oven times may vary.