Asian Roasted Chicken
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Additional Time
4 hrs
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Total Time
5 hrs 25 mins
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Servings
6
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Course
Main Course
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Cuisine
Asian
Asian Roasted Chicken
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 chicken 3 lb, free-range, whole
- ¼ cup soy sauce low-sodium
- 1 tbsp ginger peeled and grated, fresh
- 2 garlic minced, cloves
- 2 cups chicken broth
- ¼ tsp sesame oil
- ½ cup green onion sliced
Instructions
- Remove and discard the giblets and neck from the chicken. Rinse chicken with cold water; pat dry.
- Starting at the neck cavity, loosen skin from the breast and drumsticks by inserting fingers, gently pushing between the skin and meat.
- Combine soy sauce, ginger, garlic, green onions, and broth in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally. Remove chicken from bag, reserving 1/2 cup marinade.
- Boil the marinade in a small saucepan for about 2-3 minutes, and set aside.
- Preheat oven to 375 degrees.
- Place chicken, breast side up, on a roasting pan. Insert the meat thermometer into the meaty part of the thigh, making sure not to touch the bone.
- Roast in the oven for 1 hour and 10 minutes, basting the bird with the reduced marinade sauce every 15-20 minutes, until the thermometer registers 165-170 degrees.
- Remove from heat and cover chicken loosely with foil; let stand 10 minutes for the chicken to reabsorb juices.
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