Asian Roasted Chicken

READY IN: 9hrs 20mins
Recipe by AZRT8871

Recipe from Cooking Light. Cooking time approx., includes time to marinate.

Top Review by Erindipity

Made for dinner tonight. Was a big hit. I fixed the marinade as directed, reserving 1/2 c (still not sure of the whole boiling part). I then placed the chicken in the marinade, and froze the bird and reserved marinade as a kit. To cook, I simply thawed and followed the cooking directions. The chicken was moist and came out with a slight sesame flavor. I will warn you to check your chicken for done ness, mine took much longer than the suggested 70 minutes.

Ingredients Nutrition


  1. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  2. Combine soy sauce, ginger, garlic, and broth in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally. Remove chicken from bag, reserving 1/2 cup marinade.
  3. Preheat oven to 375°.
  4. Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 1 hour and 10 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices. Discard skin.
  5. Add 1/2 cup reserved marinade to drippings in pan (you'll have about 1/4 cup drippings), scraping pan to loosen browned bits. Pour marinade mixture into a small saucepan; bring to a boil, and cook 5 minutes. Stir in sesame oil. Cut chicken into quarters. Drizzle with sesame mixture. Sprinkle with onions.

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