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

   Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally.

7. 7

   Remove chicken from bag, reserving 1/2 cup marinade.

8. 8

   Preheat oven to 375.

9. 9

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

10. 10

    Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

11. 11

    Bake at 375 for 1 hour and 10 minutes or until thermometer registers 180.

12. 12

    Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices.

13. 13

    Discard skin.

14. 14

    Add 1/2 cup reserved marinade to drippings in pan (you'll have about 1/4 cup drippings), scraping pan to loosen browned bits.

15. 15

    Pour marinade mixture into a small saucepan; bring to a boil, and cook 5 minutes.

16. 16

    Stir in sesame oil.

17. 17

    Cut chicken into quarters.

18. 18

    Drizzle with sesame mixture.

19. 19

    Sprinkle with onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.