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Wednesday, March 9, 2011

Asian Roasted Chicken

Asian Roasted Chicken - this smelled heavenly and looked beautiful.  For me, this was a perfect recipe to roast chicken to serve with stir fry vegetables and Basmatic Brown rice.  Simple dinner that everyone enjoyed!
I adapted this recipe from Asian Roast Turkey with Sticky Rice Stuffing.

Asian Roasted Chicken

1 whole Fryer Chicken
2 tablespoons mince garlic
1/2 cup soy sauce
2 tablespoons honey
1 tsp ground ginger
1 Tablespoon Asian hot sauce (Sriracha sauce)
1/2 cup cilantro chopped
Salt and Pepper to taste
1/4 cup white wine (or apple juice)

1-Preheat oven to 325 degrees.
2-Rinse chicken with water.  Take knife and separate skin from from chicken breast and underneath of chicken if possible.
3-Mix together all ingredients (garlic thru salt and pepper - not wine/juice).
4-Place Chicken in a roasting pan or large casserole dish.
5- Rub marinade inside skin onto the meat - top and bottom of chicken.  Pour extra marinade over outside of  chicken.
6- Cover chicken with lid of roasting pan or foil tent.
7-Place in preheated oven for 50 min to 1 hour with last 10 min leave uncovered.

1 comment:

  1. I've got a roast chicken recipe done with asian five spice flavours done recently too (: