Honeyed Baked Chicken

Super simple with minimum preparation, extremely delicious and appetizingly aromatic.
Makes for 4

• 3 patties Chicken fillet with skin intact
• extra light olive oil
• salt & sugar
• honey
• 1/2 tomato

Slice tomato thinly and place aside. Thaw the chicken in the microwave. There should be some oil from the patties that gather on the bottom of the dish. Use this oil to grease a well-lined oven tray. Add more olive oil if necessary.
Wash the chicken patties, removing extra fats esp near the edges, but making sure the skin covers nicely still. Season the patties by rubbing a little pinch of salt & sugar over the skin.
Under the skin of each patty, line the sliced tomatoes over one side of the chicken and place on the lined & greased tray, with the skinless side facing up. Drizzle more olive oil over each patty.

Bake for 20 mins between 245 and 270 degrees fahrenheit, adjusting according to the thickness of the patties. Meat should be almost cooked, and starting to brown.
Monitor and flip the patties to allow even cooking.
Spread honey over the skins, and continue baking for 15-30 mins till the skin is a nice rich gold.
By then access honey on the tray should have caramelized or burnt. Remove and cool so the meat edges and skin is nice and crispy.

Cut into thick strips and serve with accompanying sauce or dressing of your choice.
My family, being cantonese is real easy about dressings. Everyone's happy with using Oyster sauce most of the time.

Using thicker patties make juicier results. Slightly thinner patties or pounding the patties after thawing make for faster and easier cooking and a crispier finish.