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Asian Roasted Chicken
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Asian Roasted Chicken

Course Main
Cuisine Asian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Marinating Time: 4 hours
Total Time 5 hours 25 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Roasting Pan
  • Small Saucepan
  • Meat Thermometer

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

Instructions

  • 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 bird 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 the 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 the chicken loosely with foil, and let it rest 10 minutes to absorb the juices.