Mahogany Roasted Chicken

• 14 cup reduced sodium soy sauce
• 14 cup honey
• 14 cup orange juice
• 2 tablespoons ketchup
• 12 teaspoon hot sauce
• 6 large skinless chicken thighs, about 2 . 5 pounds
• 2 cups reduced-sodium chicken broth
• 1 tablespoon dried onion flakes
• 2 cups tricolor couscous
• 1 lb frozen edamame, cooked following package directions

1. Heat oven to 450 Fahrenheit.
2. Coat a roasting pan with nonstick cooking spray.
3. Using a medium bowl, whisk soy sauce, honey, orange juice, ketchup and hot sauce.
4. Set aside half for basting, half for serving.
5. Place chicken, skinned side up, in pan.
6. Brush generously with soy mixture for basting.
7. Roast at 450 for 40 minutes, brushing with sauce every 10 minutes.
8. Remove from oven when internal temperature registers 160 Fahrenheit on an instant read thermometer.
9. Combine chicken broth and onion flakes in a saucepan.
10. Bring to a simmer; stir in couscous, cover and remove from heat.
11. Let stand 5 minutes.
12. Fluff with fork.
13. Serve the chicken with the reserved sauce, couscous and edamame.

soy sauce, honey, orange juice, ketchup, hot sauce, chicken thighs, chicken broth, onion flakes, tricolor couscous, frozen edamame

Taken from www.food.com/recipe/mahogany-roasted-chicken-525339 (may not work)