Michelle's Roast Chicken

Michelle's Roast Chicken

16

"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

servings 326 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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  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.

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.

Reviews

16
  1. 18 Ratings

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Most helpful

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 ...

Most helpful critical

I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the...

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 ...

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

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 ha...

I didn't change much with this recipe, except omit the chili powder and chili sauce. My kids don't tolerate hot in their food. I did marinate it overnight, which I believe was what made it taste...

This is the best chicken recipe ever! I substituted the chiles (both sauce and spice) with a little bit of cayenne pepper. And I put chicken broth instead of oyster sauce (I put allot of concent...

I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the...

This recipe was really great! I used a 7 lb. chicken and marinated it for 5 hours which wasn't long enough. The flavor was there only mild. I also had to turn down the oven. My chicken looked ...

This is a great recipe. Made it tonight for supper, it is really moist, but needs a little bit more flavoring.

Overall really good. I didn't marinate long enough so I didn't get the full flavour. Although there was enough left over for the next day, so I broke the chicken into pieces added some veggies p...