Asian Roasted Chicken

1. 1

   Remove and discard giblets and neck from chicken.

2. 2

   Rinse chicken with cold water; pat dry.

3. 3

   Trim excess fat.

4. 4

   Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

5. 5

   Combine soy sauce, ginger, garlic and broth in a large heavy-duty zip-top plastic bag.

6. 6

   Reserve 1/2 cup marinade and place in a smaller zip-top plastic bag.

7. 7

   Place chicken in marinade and seal bag.

8. 8

   Place both bags into a larger bag and place in freezer.

9. 9

   To serve: Thaw chicken.

10. 10

    Preheat oven to 375.

11. 11

    Place chicken, breast side up, on rack of a broiler pan or roasting pan.

12. 12

    Bake for 1 hour 10 minutes or until thermometer in meaty part of thigh registers 180.

13. 13

    Cover chicken loosely with foil and let stand for 10 minuts.

14. 14

    Add 1/2 cup reserved marinade to drippings in pan, scraping pan to loosen browned bits.

15. 15

    Pour marinade mixture into a small saucepan; bring to a boil.

16. 16

    Cook 5 minutes.

17. 17

    Stir in sesame oil.

18. 18

    Cut chicken into quarters and drizzle with sauce.

* Per serving · 4 servings · Values may vary.