Prep 10 mins
Cook 48 mins
Chinese-inspired glazed chicken from Fine Cooking magazine, will have you happily licking your fingers.
- 1⁄4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 (3 -4 lb) roasting chickens, cut into pieces or 3 1⁄2 lbs chicken pieces
- fresh ground black pepper
- Set a rack at the highest oven position and heat the oven to 400°F
- In a small, shallow bowl, whisk the hoisin sauce, vinegar, soy sauce, garlic, and ginger.
- Dredge each chicken piece in the glaze, coating completely.
- Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with pepper.
- Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes.
- Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
- Broil, basting the chicken and rotating the pan for even browning, until the chicken is shiny and well browned, about 8 minutes.
- Drizzle the chicken with the pan drippings before serving.
We really enjoyed this and what I really loved is that lovely glaze you get without using any sugar or honey so it is not sweet but has lovely flavour none the less. I quartered a small whole chicken and baked for 45 minutes at 175C fan forced and then turned and cooked a further 10 minutes for beautifully moist chicken.. Thank you Mrs. Gosh, made for Healthy Choices ABC Tag game.