Asian Roasted Chicken

It was cold and raining outside, so I wanted to make something comforting and delicious for dinner. I found this easy Asian roasted chicken recipe in my Cooking Light magazine that sounded interesting and tasty. This Asian roasted chicken turned out golden brown, juicy, flavorful, and delicious, and paired nicely with Asian roasted carrots and sesame noodles.

Asian Roasted Chicken

Ingredients:

• 1 (3 lb) free-range whole chicken
• ¼ cup low-sodium soy sauce
• 1 tbsp fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 2 cups of chicken broth
• ¼ tsp toasted sesame oil
• ½ cup sliced green onions

How to Make an Asian Roasted Chicken:

Remove and discard the giblets and neck. Rinse the chicken with cold water, and pat dry.

Starting at the neck cavity, loosen skin from the breast and drumsticks by inserting fingers and 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 the chicken and seal. Marinate in the refrigerator for 4 to 8 hours, turning the bag occasionally. Remove the chicken from the bag, reserving ½ 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 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, cover it loosely with foil, and let it rest 10 minutes to absorb the juices.