1) Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in one layer in a shallow baking tray, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
2) Preheat the oven to 180°C.
3) Place the baking tray in the oven and bake for 30 minutes. Uncover the tray, turn the chicken skin side up, and raise the temperature to 190°C. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.