I let the glaze cook down for double the time (about 10 min total) to get it to thicken and it turned out well. Cooked the bok choy on a sheet pan with the chicken (skin side up the whole time, having it skin side down for most of the cook time would make it flabby) and poured the entire pan of glaze over everything then added a generous drizzle of olive oil and a few pinches of salt over everything. 45 min in the oven at the recommended temp then ~3 min under the broiler. It turned out good, but again, would recommend salting the chicken or marinading before doing anything else. Served with jasmine rice, green onion, cilantro, and sambal.

Hi Mona, try poking small holes in the meat with a fork will help the glaze penetrate rather than just sitting on the surface. If your sauce isn’t thickening, make sure to simmer it longer until it’s syrupy, or use a quick cornstarch slurry to create a heavy glaze that actually clings to the skin. Finally, make sure you aren’t using low-sodium soy sauce, and try basting the chicken with the pan juices every 15 minutes while it roasts to build up those savory, caramelized layers. Enjoy! Xx