Soy Roasted Chicken
- Number of Servings: 8
Ingredients
1 whole (4-pound) chicken, trimmed of excess fat and skin, then rinsed and patted dry with paper towels1/4 cup low-sodium soy sauce2 tbsp canola oil2 tbsp honey1 tsp garlic, minced1 tsp fresh ginger, peeled and grated1/4 cup scallions, minced
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.
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.
Nutritional Info 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
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