grated zest from 4 oranges
2/3 cup orange juice
4 tbsp honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic
2 chickens (2 1/2 to 3 pounds each), cut up and trimmed of excess fat
salt and pepper, to taste
4 scallions, thinly sliced on the diagonal
A day before serving, make a marinade by mixing together in a large bowl, the orange zest, orange juice, honey, soy sauce, sesame oil, fresh ginger, red pepper flakes and minced garlic. Add the chicken and turn over to coat all sides of the chicken. Cover the bowl and refrigerate overnight.
Preheat the oven to 375 degrees and place it skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour. Remove the chicken to a platter. If desired, make additional marinade and bring to a boil to thicken it, and pour over the chicken. Sprinkle with the scallions and serve.