I made what I call "Chinesy Chicken." Like most of what I make, it's not authentic but it smells and should taste fine.
Simply put, I marinated a chicken cut up into eigths in a mixture of fresh ginger, fresh garlic, rice wine vinegar, soy sauce, sesame oil and a touch of light olive oil (I don't have a neutral flavored oil right now - things get wierd before Pesach.) Because of the soy sauce and the vinegar, this is not a dish I can make during Pesach.
Anyway, after an hour or so, I put it in a 450 oven and baked for 90 minutes. And the house just smells amazing. I'm serving it with rice and spinach.