Ingredients
-
1
-
1/2
-
1/4
-
2
-
2
-
1
-
1/2
-
1
-
1/4
-
-
-
-
-
-
Directions
Chinese Roast Chicken, Moist, juicy, flavorful, easy. Prep time includes 12 hours of marinating., I made this last night and it was delicious! Even my picky eater bragged about it. I followed the recipe almost exactly. I only had dark soy sauce so that is what used and I love garlic so amped that up a bit. I noticed several comments regarding the sesame oil so only used half the amount called for. I had a bit of trouble getting the marinade to mix well so used an immersion blender on it. I left it in the marinade for about 9 hours. I had a very large chicken 7 pounds so I looked up cooking guides which told me to cook for 20 minutes a pound but it did not take that long. I let it sit on the counter for about 15 minutes before cutting into it. I did the basting every 15 minutes and even poured a little bit into the cavity. I was concerned about how brown the skin got compared to the pic. Perhaps the dark soy sauce? Anyway the skin was tasty and the chicken was moist and flavorful Thanks for such a great recipe and I will be making this again., You miss-spelled, “sesame, ” in the beginning of the recipe. I’ll try it and review.
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Steps
|
1
Done
|
Mix Together Soy Sauce, Lemon Juice, Honey, Sesamme Oil, Dry Mustard, Ginger, Garlic and Ground Black Pepper to Make the Marinade. |
|
2
Done
|
Place Chicken in a Bowl or Zip Lock Plastic Bag. |
|
3
Done
|
Pour Marinade Over It. |
|
4
Done
|
Marinate in Refrigerator For at Least One Hour, I Marinate It For at Least 12 Hours. |
|
5
Done
|
Turn the Chicken Over in Marinade Occasionally. |
|
6
Done
|
Preheat Oven to 350 Degrees Fahrenheit. |
|
7
Done
|
Roast Chicken on Rack Until Chicken Is Dark Brown and a Fork Can Be Inserted With Ease, at Least 1 1/4 to 1 1/2 Hours. |
|
8
Done
|
Bring Marinade to Full Boil and Use to Baste Chicken Every 15 Minutes. |
