Eurasian Roasted Chicken

1. 1

   Discard giblets and neck from chicken or save for broth.

2. 2

   Rinse chicken under cold running water, drain, pat dry.

3. 3

   Place breast side up in a shallow roasting pan.

4. 4

   Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture.

5. 5

   Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes.

6. 6

   Remove and let stand 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.