Michelle's Roast Chicken Recipe - Allrecipes.com
Michelle's Roast Chicken Recipe

Michelle's Roast Chicken

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. 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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice.

 
Most Helpful Critical Review
Jun 23, 2003

I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the dinner, set the table etc. At the end of the time the chicken nice and brown (A little too brown) on the outside but the inside was still not cooked...so I threw it into the microwave and could tell that wasn't going to work either, so now it is late and I had to put everything away while I put the chicken in at a lower temperature. I'm a little dissapointed I guess, sorry.

 

18 Ratings

Jun 23, 2003

I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken

 
Sep 21, 2003

The marinade for this chicken was awesome! It smelled so good I could hardly wait for the chicken to get done. It didn't cook like the recipe says. I had to turn the oven down after the first half hour and cook it longer because the chicken was getting very brown. I will definitely use this recipe again. I will probably use the marinade for other meats and cook them on the grill.

 
Jun 27, 2008

I didn't change much with this recipe, except omit the chili powder and chili sauce. My kids don't tolerate hot in their food. I did marinate it overnight, which I believe was what made it taste so good. I had to cook it for longer than specified, as I did have a little bigger chicken. Really, really tasty. I paired it with a cold sesame noodle recipe I also got from this site. Super moist and really flavorful. I saved the juice from this chicken as well as the remaining meat to use in a fried rice recipe later this week. My husband was impressed. Way to go, Michelle! You rock.

 
Apr 17, 2004

This is the best chicken recipe ever! I substituted the chiles (both sauce and spice) with a little bit of cayenne pepper. And I put chicken broth instead of oyster sauce (I put allot of concentrate for the broth to make it dark and tasty!). Just alone the chicken makes me think a little of sish taouk chicken! It's that good! I just prepared 3 chicken breasts and me and my family can't wait until tomorrow to eat it!

 
Apr 16, 2008

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

 
Jun 23, 2003

This recipe was really great! I used a 7 lb. chicken and marinated it for 5 hours which wasn't long enough. The flavor was there only mild. I also had to turn down the oven. My chicken looked burnt, even though it was only the onions on top which carmelized. I'll definitely try this recipe again and marinate it overnight. I'll also just bake it the usual way. By the way, the kids loved it!!!

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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