Chicken was good, but nothing special. Served with long grain and wild rice blend and asparagus. Simple and good but not worthy of a special occasion.
Asian Roasted Chicken
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- Calories: 226
- Calories from fat: 33%
- Fat: 8.4g
- Saturated fat: 2.2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 2g
- Protein: 32.2g
- Carbohydrate: 2.3g
- Fiber: 0.4g
- Cholesterol: 95mg
- Iron: 1.5mg
- Sodium: 548mg
- Calcium: 28mg
- 1 (3-pound) broiler-fryer chicken
- 1/4 cup low-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1/4 teaspoon dark sesame oil
- 1/2 cup (2-inch) sliced green onions
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine soy sauce, ginger, garlic, and broth in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally. Remove chicken from bag, reserving 1/2 cup marinade.
- Preheat oven to 375°.
- Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 1 hour and 10 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices. Discard skin.
- Add 1/2 cup reserved marinade to drippings in pan (you'll have about 1/4 cup drippings), scraping pan to loosen browned bits. Pour marinade mixture into a small saucepan; bring to a boil, and cook 5 minutes. Stir in sesame oil. Cut chicken into quarters. Drizzle with sesame mixture. Sprinkle with onions.
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