Michelle's Roast Chicken

Michelle's Roast Chicken

16
Michelle Chen 0

"This is my own invention. Since this is an Asian influenced dish, it goes well with a bed of steaming rice rather than bread. I like to serve this with some sliced cucumber and a light chicken soup/broth. You can carve the bones off and cut the chicken into small pieces before serving or simply serve it whole (and let others do the carving for you!) It doesn't need any sauce at all. You can save the juice from baking for stir fry other green vegetables or as a dipping sauce for those who like a stronger taste!"

Ingredients {{adjustedServings}} servings 326 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. Mix together.
  2. Place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers.
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Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 16

  1. 18 Ratings

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TUCSONBETTY
6/23/2003

This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice.

NICANOR
6/23/2003

I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken

BECKYBAX
9/21/2003

The marinade for this chicken was awesome! It smelled so good I could hardly wait for the chicken to get done. It didn't cook like the recipe says. I had to turn the oven down after the first half hour and cook it longer because the chicken was getting very brown. I will definitely use this recipe again. I will probably use the marinade for other meats and cook them on the grill.