Marinate 4 lb of bone-in, skin-on chicken parts (I prefer a mix of bone-in breast, thighs, and drumsticks) in 3 ½ Tbsp Maggi seasoning (we reduced to 2 ½ Tbsp), 4-5 large minced garlic cloves, ½ tsp sugar, ¼ tsp salt (we reduced to 1/8 tsp), ¾ tsp black pepper, and 2 ½ Tbsp neutral vegetable oil overnight. Preheat oven to 400, and cover the top of a baking sheet with foil; lightly spray the foil with oil so that chicken skin will not stick to it. Place the marinated chicken pieces, skin side down, in a single layer on the foil-lined baking sheet (see Note below). Let cook for 15 minutes, then turn chicken pieces over and cook until juices run clear, about 35 mins. (July 2014)
Note: You likely will need two foil-lined baking sheets. If that is the case, place the smaller pieces on a baking sheet and roast it in the middle rack of your oven. Place the larger pieces, such as breast and larger thighs, on the second baking sheet and roast it on the lower rack. The breast may need an additional 5 mins to roast than the other pieces.
This recipe is from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Ten Speed Press, 2006) by Andrea Nguyen.
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