Chinese Roast Chicken

"Moist, juicy, flavorful, easy. Prep time includes 12 hours of marinating."
 
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photo by Peter J photo by Peter J
photo by Peter J
photo by daddy1947 photo by daddy1947
Ready In:
13hrs 30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
  • Place chicken in a bowl or zip lock plastic bag.
  • Pour marinade over it.
  • Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
  • Turn the chicken over in marinade occasionally.
  • Preheat oven to 350 degrees Fahrenheit.
  • Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
  • Bring marinade to full boil and use to baste chicken every 15 minutes.

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Reviews

  1. OH, my goodness!!! This was absolutely DIVINE!!! I stuffed my chicken with sliced onion, garlic, and celery just to add extra flavor. Basted as directed, and served with rice, stir-fried vegs and remaining marinade. WONDERFUL!!! Only thing I changed was to add a little extra garlic and I also skipped the mustard, as I didn't have any on hand. DEFINITELY A KEEPER!! Thanks, mandabears!!! ~Manda
     
  2. This was wonderful. Easy to make, and tastes great, really had that chinese flavor, almost like a chinese duck recipe! I marinated this overnight. The skin turned out darker than I thought, in fact I thought I had burned it, but it's just the marinade working. And the crispy skin tasted good too. I left out the dry mustard only because I didn't have any. Didn't miss it at all. Honestly thanks! Because we will be making this again for sure!
     
  3. Awesome! Beautifully moist and tender and I loved the aroma and taste the sesame oil gave the marinade. The little bit of left marinade was too good to go to waste so I watered it down and added flour to make a light gravy.
     
  4. The recipe was easy to follow and the chicken was definitely moist and juicy, however, I did not find it big on flavour.
     
  5. Excellent recipe. We ate this with sauted mushrooms and cabbage for people who dislike cabbage (recipe number 18816). Thanks for sharing!
     
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