Chinese Roasted Chicken

Chinese Roasted Chicken

16

"This easy roasted chicken is flavored with a delicate sauce and then basted while roasting."
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Ingredients

servings 591 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 61.8 g
  • 124%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
  2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
  3. Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
  4. Remove chicken from oven and let stand 10 minutes before carving.

Reviews

16
  1. 18 Ratings

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Most helpful positive review

This went from a 4-star recipe cooked as written using a whole chicken to 5 stars when I doubled the sauce recipe and mixed it a plastic bag, then shook up a whole, cut-up chicken in it, and bak...

Most helpful critical review

This recipe was very dissapointing for both my husband and myself. The flavor was strange and not at all what I expected. So, I will not be making this again.

This went from a 4-star recipe cooked as written using a whole chicken to 5 stars when I doubled the sauce recipe and mixed it a plastic bag, then shook up a whole, cut-up chicken in it, and bak...

This was a great change from the standard roast chicken. I did make a few substitutions-- I used chinese 5 spice blend in place of the spices, sesame oil in place of the veg. oil, and used Miri...

This recipe was very dissapointing for both my husband and myself. The flavor was strange and not at all what I expected. So, I will not be making this again.

I liked the basic concept of this recipe. The ingredients that were involved were simple. I did however adlib some of my own ingredients. I used sesame instead of fennel. I used tangerine juice...

Pretty good. I used real ginger and threw it in the cavity instead of powdered. If you don't like 5 spice anything don't make this.

I made this with a couple of Cornish hens. I wanted as much flavor as possible so I injected marinade under the skin, and let it sit in the fridge all day. Turned out great. I served it with 'Bo...

The flavor is definitely a welcome change from other roasted chicken recipes, although I did notice that more of the sauce would have made a big improvement. Also, I had pulled a leg off the ch...

I didnt have all the ingrediants but used wat I had and it came out tasting really good. Definately a keeper in our family.

May as well have put nothing on the chicken for as little flavor as the sauce added to the meat. I have better luck basting with just soy sauce and butter.