Asian Roasted Chicken
Servings 6
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 sesame oil
- ½ cup sliced green onions
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.