Asian-Flavored Roasted Chicken
Everyone loves a yummy chicken recipe, but coming up with fresh ideas to serve the bird can get boring. Spice up the dinner table with this Asian-flavored roasted chicken recipe!
You only need 15 minutes to prepare the whole chicken then roast this baby in a variety of spices like onion powder, ground ginger, cloves and allspice. The cook time is only an hour to an hour and fifteen minutes, so really you are creating a great meal to feed a crowd in no time at all!
Not sure how to cut a roasted chicken? Just watch our video. It’s so simple and just takes a little elbow grease.
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Asian-Flavored Roasted Chicken Recipe
Tired of your same old chicken routine? Roast your way to high-fives and happy tummies with this Asian-flavored roasted chicken recipe—it’s so tender!
Ingredients
Yield: 8 servings
- 3 - 4 lb chicken, whole
- 1 tsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp black pepper
- 1/8 tsp ground cloves
- 2 Tbsp soy sauce
- 1 in yellow onion, peeled and cut in half
Instructions
- Rinse chicken under cool water then pat dry inside and out using paper towels. In a small bowl, combine brown sugar, cinnamon, ginger, onion powder, allspice, black pepper and cloves then stir until combined completely. Sprinkle 1 tsp of the spice mixture inside the cavity of the chicken.
- Mix remaining spices with 2 Tbsp soy sauce then brush mixture outside of chicken to coat completely. Place halved onion inside the chicken cavity then transfer bird to a gallon-sized zip-top bag, pour in remaining spice liquid then seal tightly, removing as much air as possible. Let chicken marinate for at least 3 hours or overnight if possible.
- Remove chicken from bag then place on a rack inside a roasting pan or casserole dish. Let chicken sit at room temperature for 1 hour to dry the skin and let the chicken warm up a bit; 15 minutes prior to baking, preheat oven to 425 degrees.
- Spritz chicken with cooking spray then place in oven to roast until the thickest part of the thigh registers 165 degrees on a meat thermometer—or when the juices run clear when the thigh is pierced—usually 1 hour–1 hour, 15 minutes. While the chicken roasts, stir together honey and soy sauce for the glaze in a small bowl.
- Remove chicken from oven then brush with the glaze mixture and return to oven for 5 more minutes. Remove chicken and let it rest for 10 minutes before carving Enjoy!
Notes
Don’t go carving up the chicken the minute it comes out of the oven! The juices will need time to redistribute and cool so that they don’t come running out all over the cutting board leaving you with dry meat!
Calories: 183kcal, Carbohydrates: 4g, Protein: 35g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 2g, Cholesterol: 98mg, Sodium: 609mg, Potassium: 31mg, Fiber: 0.3g, Sugar: 3g
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