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. I marinated my chicken for a few hours before roasting it. 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 sesame oil
• ½ cup sliced green onions

How to Make an Asian Roasted Chicken

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.