Served with a side of organic stir fried Cremini mushrooms with russet potatoes and steamed green beans. 11 ingredients make up the sauce for this amazing roasted chicken recipe. Just a tablespoon or two of each is all you need to create this masterful blend of savory goodness. This chicken dinner turned out so tasty that there are no “after” pictures. And – we did not wait the recommended 15 minutes after cooking, in order to let the juices settle back into the meat. Nope, we dug right in!!
My husband asked me to make Asian chicken for dinner.
This is a recipe I made yesterday – inspired by the flavors of the Orient – and my garden.
Delectable Savory Asian Sauce
2 tbl soy sauce
2 tbl brown sugar
2 tbl lemon juice
2 tbl orange zest
2 tbl fresh parsley
2 tbl scallion onion or green garlic shoots
1 tbl rice wine vinegar
1 tbl ginger puree
1 tbl pickled sushi ginger
1 tbl red garlic chili sauce
1 tbl spicy brown mustard
Bring all the ingredients to a boil. Immediately remove from heat and reduce to simmer for about 10 minutes, until fresh herbs are cooked and all ingredients have come together. Let cool while prepping bird.
Prepare 1 medium whole fryer, cleaned with legs tied. Separate the membrane that attaches the skin to the breast and leg area, being careful not to puncture the delicate skin. This will render the fat from the bird and create such yummy crispy skin that your family may fight over it. Do not remove the skin OR salt it. The soy sauce has enough salt to flavor the bird. Preheat oven to 425 degrees.
ALL TOGETHER NOW
Slice 2 yellow onions into 1” slabs. Spray the bottom of cast iron skillet (or whatever you are roasting in) with olive oil. Pack the onion rounds close together on the bottom of pan. Spoon the cooled sauce under the chicken skin and over the entire bird. Share a little sauce with the onions, too. Roast at 425 for 30 minutes, turn down the heat to 350 degrees and continue cooking for another 20-30 minutes until the chicken is done to the bone.
We love Asian food and I make many different dishes. Asian ingredients are typically in my fridge at all times. I make homemade egg rolls, Filipino lumpia, vegetable stir fry with Asian sauce, Singapore street noodles, orange chicken, fried rice with peas and bean sprouts, Hawaiian whitefish, beef broccoli with cashew and the list goes on. If you have a favorite Asian take-out or restaurant menu item that you’d like to make at home, let me know and I’ll post one of my recipes just for you!!