Asian Roasted Chicken
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Serves/Makes: 4
Ready in: > 5 hrs
- 3 pounds broiler-fryer chicken
- 1/4 cup low-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 2 cloves garlic, minced
- 1 can (16 ounce size) chicken broth
- 1/4 teaspoon dark sesame oil
- 1/2 cup sliced green onions, optional
Remove any giblets from inside the chicken and trim off any excess fat. Loosen the skin from the meat of the chicken using your hands. Combine the soy sauce, ginger, garlic, and chicken broth in a large zip-top bag or non-reactive bowl (large enough to hold the chicken). Add the chicken and turn to coat in the marinade. Seal the bag (or cover the bowl) and refrigerate for 4-8 hours, turning the chicken occasionally so it evenly soaks in the marinade. Preheat the oven to 375 degrees F. Remove the chicken from the marinade and reserve 1/2 cup of the liquid. Place the chicken breast side up on a rack in a roasting pan. Bake at 375 degrees F for 1 hour or until a meat thermometer registers 180 degrees F in the meaty part of the thigh. Remove the chicken from the oven and cover with foil. Let stand for 10 minutes while you prepare the sauce. Place the reserved marinade in a saucepan along with 1/4 cup of the drippings from the roasting pan. Bring to a boil and cook for 4 minutes. Stir in the sesame oil. Cut the chicken into serving pieces. Drizzle with the sauce and garnish with green onions. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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