Community Pick
Chinese Roast Chicken
photo by Peter J
- Ready In:
- 13hrs 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 whole broiler-fryer chicken
- 118.29 ml soy sauce, i use kikoman light soy
- 59.14 ml lemon juice
- 29.58 ml honey
- 29.58 ml sesame oil
- 4.92 ml dry mustard
- 2.46 ml ground ginger
- 1 clove garlic, minced
- 1.23 ml ground black pepper
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
-
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
-
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!
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania