Chinese Roast Chicken

(MAKES 4 to 6 SERVINGS)

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IN THIS RECIPE

WHAT YOU NEED:

PREPARATIONS:

  • Combine all ingredients, except chicken, in a small bowl; blend well. Place chicken in a re-sealable plastic bag. Pour marinade over chicken and seal bag. Refrigerate up to 2 hrs, turning bag occasionally.
  • Preheat oven to 350°. Remove chicken from bag, reserving marinade. Place chicken on a rack in a roasting pan, breast-side up. Place reserved marinade in a small, heavy saucepan. Heat until boiling, reduce heat and simmer 3 min., stirring constantly.
  • Roast chicken 35 min., basting occasionally with hot Szechwan mixture. Cover loosely with aluminum foil. Continue roasting an additional 45 min., basting occasionally, until chicken is fully-cooked and internal temperature reaches 180°. Let chicken stand 10 min. before serving.

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Chinese Roast Chicken
(MAKES 4 to 6 SERVINGS)

IN THIS RECIPE

WHAT YOU NEED:

PREPARATIONS:

  • Combine all ingredients, except chicken, in a small bowl; blend well. Place chicken in a re-sealable plastic bag. Pour marinade over chicken and seal bag. Refrigerate up to 2 hrs, turning bag occasionally.
  • Preheat oven to 350°. Remove chicken from bag, reserving marinade. Place chicken on a rack in a roasting pan, breast-side up. Place reserved marinade in a small, heavy saucepan. Heat until boiling, reduce heat and simmer 3 min., stirring constantly.
  • Roast chicken 35 min., basting occasionally with hot Szechwan mixture. Cover loosely with aluminum foil. Continue roasting an additional 45 min., basting occasionally, until chicken is fully-cooked and internal temperature reaches 180°. Let chicken stand 10 min. before serving.

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