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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 271.0
  • Total Fat: 6.0 g
  • Cholesterol: 115.1 mg
  • Sodium: 384.8 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 46.3 g

View full nutritional breakdown of Soy Roasted Chicken calories by ingredient
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Soy Roasted Chicken

Submitted by: PHRAUGIE


Number of Servings: 8

Ingredients

    1 whole (4-pound) chicken, trimmed of excess fat and skin, then rinsed and patted dry with paper towels
    1/4 cup low-sodium soy sauce
    2 tbsp canola oil
    2 tbsp honey
    1 tsp garlic, minced
    1 tsp fresh ginger, peeled and grated
    1/4 cup scallions, minced

Directions

1. Preheat the oven to 500ºF.
2. Place the chicken, breast side down, on a rack in a roasting pan. Begin roasting. Mix together the soy sauce, canola oil, honey, garlic, ginger, and scallions.
3. After the chicken has roasted for about 20 minutes, spoon some of the soy sauce mixture over it, then turn the bird breast side up. Baste again, then again after 7 or 8 minutes; at this point the breast should be beginning to brown (if it hasn’t, roast a few more minutes). Turn the heat down to 325ºF, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 160º to 165ºF. Total roasting time will be under an hour.
4. Before removing the chicken from the pan, tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook another 5 minutes). Remove the bird to a platter and let it rest for about 5 minutes. While it is resting, pour pan juices into a clear measuring cup, and pour or spoon off as much of the fat as you can. Reheat the juice, carve the bird, and serve with pan juices.


Number of Servings: 8

Recipe submitted by SparkPeople user PHRAUGIE.






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