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Michelle's Roast Chicken

SUBMITTED BY: Michelle Chen PHOTO BY: scotdog98

"This is my own invention. Since this is an Asian influenced dish, it goes well with a bed of steaming rice rather than bread. I like to serve this with some sliced cucumber and a light chicken soup/broth. You can carve the bones off and cut the chicken into small pieces before serving or simply serve it whole (and let others do the carving for you!) It doesn't need any sauce at all. You can save the juice from baking for stir fry other green vegetables or as a dipping sauce for those who like a stronger taste!"

RECIPE RATING:

Read Reviews (12)

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (4 pound) whole chicken
3 cloves garlic, chopped
6 tablespoons minced shallots
1 cup onion, chopped
2 slices fresh ginger root, chopped
3 tablespoons oyster sauce
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1 tablespoon ketchup
1 tablespoon hot chile sauce
1 teaspoon chili powder
1/4 cup cucumber slices, for garnish

DIRECTIONS

Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. Mix together.
Place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
Preheat oven to 425 degrees F (220 degrees C).
Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers.

FOOTNOTES

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Wine Tip
Try with a California Sauvignon Blanc.

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REVIEWS

Reviewed on Jun. 23, 2003 by TUCSONBETTY

This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American"... MORE

Reviewed on Sep. 21, 2003 by BECKYBAX

The marinade for this chicken was awesome! It smelled so good I could hardly wait for the... MORE

Reviewed on Jun. 23, 2003 by ROKMELON

I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5... MORE

Reviewed on Jun. 23, 2003 by NICANOR

I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours... MORE

Reviewed on Apr. 17, 2004 by FROONCHFRY

This is the best chicken recipe ever! I substituted the chiles (both sauce and spice) with a... MORE

Reviewed on Jun. 23, 2003 by SUE-S.

This recipe was really great! I used a 7 lb. chicken and marinated it for 5 hours which... MORE

Reviewed on Jun. 27, 2008 by tat2whttrsh

I didn't change much with this recipe, except omit the chili powder and chili sauce. My kids... MORE

Reviewed on Apr. 16, 2008 by Cheoah

This is a great recipe. Made it tonight for supper, it is really moist, but needs a little... MORE

Reviewed on May 3, 2006 by ANNETALLY

Thank you Michelle! I normally change a few things with most recipes but not this one. My... MORE

Reviewed on Aug. 5, 2003 by AELLIS102

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