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Sherry's Roast Chicken with Asian Basting Sauce
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Sherry's Roast Chicken with Asian Basting Sauce

3 Hours 15 Minutes
3 Hr 15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 whole broiler-fryer chicken- about 3-1/2 lb.
Marinade:
1/3 cup lower sodium soy sauce
2 Tbsp honey
2 Tbsp cider vinegar
1 clove garlic, peeled
1 tsp ground fresh ginger
Parsley and mandarin orange sections for garnish
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Let's Make It
1
Wash chicken, pat dry. Combine the marinade ingredients in blender, puree in blender. With fingers, make tunnels between skin and flesh of chicken over the breast, reaching into the thigh.
2
Place chicken in a deep bowl. Pour marinade into the tunnels. Marinate for 2 hours or overnight for next days meal.
3
Remove chicken from marinade, place on rack in roasting pan. Roast at 350°F for 1 hr or until juices run clear and leg wiggles easily. (Baste with marinade while roasting to keep chicken moist.) Remove from pan, set on platter, garnish with parsley and mandarin oranges.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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