Reviewed: Oct. 29, 2009

This is very delicious... me and hubby eat all 1 whole chicken.. burp! heheh thanks for sharing

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Josephine

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Reviewed: Oct. 12, 2009

This recipe was wonderful! I followed the suggestions and zipped up the soy sauce with some ginger, garlic, and black pepper. I added chicken stock to the bottom of the pan and basted frequently. I only cooked for about an hour and 10 min (could have gone a little longer), and I threw some broccoli in the pan during the last 20 min for a side. Next time I'll use less sesame oil. We served with white rice to help even out the salty taste. The chicken was wonderful and we didn't even need the gravy!

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Cryduchat

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Reviewed: Oct. 6, 2009

I've read some reviews that say that the drippings get burnt. Put the chicken on a bed of mirepoix (relitively the same sized cuts of onions, carots, celery) about a cup will do. This keeps the bottom from getting burnt because it is not on the pan and achieves a more even level of doneness. It also makes more juice for a sauce and makes it a bit sweeter.

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berserkfury9000

Cooking Level: Beginning

Living In: Laveen, Arizona, USA

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Reviewed: Oct. 6, 2009

WOW, this was good! I can't believe how moist and tasty....Thanks!

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samadams

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Reviewed: Sep. 12, 2009

This chicken dish IS WONDERFUL!! Nothing more to add to chicken gravy 'cept a half teaspoon thyme.

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DairyQueen

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

I changed everything without meaning 2 but it was super good. i poured the soya sauce on the chicken and added some chicken broth to the pan along with potatoes. cooked for an hr and made gravey with the dripings by adding cornstarch. the gravey was awsome.

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annie

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Reviewed: Jun. 30, 2009

Amazingly good. I put oil and soy sauce on at the same time, put onion and garlic and soy sauce inside.

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Kelly

Cooking Level: Beginning

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Reviewed: Jun. 27, 2009

i have made this several times and have not been disappointed yet. my family loves it. i drizzle some of the sesame oil on it when i first put it in. also, i rub a mix of ginger, garlic powder, salt and pepper under the skin. great recipe.

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librarunnr

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Reviewed: Jun. 26, 2009

I made this recipe on Wednesday for my family. All of us had several helpings so much so that there were no leftovers. I did as someone else did and rubbed the chicken with the sesame oil before pouring the soy sauce over it. It turned out really great. I also made the gravy and some rice. What an excellent recipe!

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HMurray

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Reviewed: May 13, 2009

My Mom loved this one!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 11, 2009

Love it! I've made it twice and I'm in the process of making it a third time. I put the sesame oil on the chicken first then the soya sauce. I make sure that I baste it every 15 mins. Add chicken broth to the pan when cooking, it will prevent the soya sauce from burning. So good on egg fried rice!

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higginc

Cooking Level: Professional

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Reviewed: Mar. 27, 2009

Great chicken! Everyone diverts from the original, as did I. But the Skin comes out nice and crispy with the sesame oil, and very tasty overall. A great simple recipe, just the way I like them!

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yummygrouch

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Reviewed: Mar. 12, 2009

I make this all the time now because it always comes out moist and delicious. It's like brining the bird without all the trouble! I do put a cup of water or broth in the pan to prevent burning of the juices. I 'paint' on the soy and sesame oil, add the broth and roast at 400 the entire time. Takes about 1 hour and 10 minutes to get the internal temp to 170. I make at least 2 chickens at a time. My favorite thing at the moment is to make this recipe just using chicken breasts instead of a whole chicken. I do everything the same, except just half a cup or so water, enough to cover the bottom of the pan by about a quarter inch. Then bake at 400. It takes about 40 minutes for the biggest breasts to cook to 170, but less time for smaller ones that are sometimes in the same package. I just start checking around 35 minutes. Extremely yummy moist chicken. Thanks so much for the jumping off point!

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KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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Reviewed: Feb. 11, 2009

Was okay, have had better.

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proudmama

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Reviewed: Feb. 6, 2009

Yum, yum! I made this last night for dinner and it was sooooo easy!!! It was moist and delicious - my whole family loved it! When I noticed the soy sauce starting to burn a bit on the bottom of the pan I just added a bit more chicken stock. The gravy was delicious, but a bit salty Be sure to use low-sodium chicken stock and soy sauce (I only had regular soy). Thanks for a great recipe - will make again!!!

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chudygirl

Cooking Level: Beginning

Home Town: Niagara Falls, Ontario, Canada

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Reviewed: Feb. 2, 2009

I followed the advise of a reviewer and added the oil during cooking along with the chicken broth - turned out wonderfully. Very moist and the gravy was fantastic. I found it a little on the salty side even with reduced sodium soy sauce so next time I will use a little less and replace with a little more chicken broth.

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Citybyrd

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Jan. 22, 2009

The only reason I gave this 4 stars was because my kids didn't like the gravy. The chicken was awesome, tender and juicy. Next time will skip the gravy and just serve the chicken to my family.

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laura978

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Reviewed: Jan. 21, 2009

I made this recipe "as is" and it was a huge hit with my family. Better than the store made rotiiserie chickens! Thank you for sharing this treasure.--mgw

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MaryG

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Reviewed: Dec. 28, 2008

We loved this. I changed the recipe based on some of the other reviews and stuffed the chicken with chopped onion, garlic, celery and some grated fresh ginger. Basted the chicken with the sesame oil and then with some low sodium soy sauce. I kept basting it throughout the cooking time (30 mins at 400 and then 1hr 30 mins at 350). I only used about 1/3 cup soy sauce, since we do not like salty food. I added 1/2 cup chicken stock and 1/2 cup orange juice to the roasting pan at the beginning of the cooking time. When the chicken was cooked, I carved it and placed it in a seperate serving dish and removed the stuffing from the carcass and added it to the sauce in the pan. I did not make the gravy with the cornstarch since the sauce was thick enough and really tasty. I served it with brown basmati rice and it was truly wonderful.

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