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Sesame-Ginger Chicken

4 star rating
 

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Submitted by: byblowry

 

A tasty roasted chicken that is flavored with ginger, scallions, and sesame.
 

Ingredients

  • One 3-1/2 to 4 lb. chicken
  • One 1-inch piece fresh ginger root, peeled and minced or grated
  • 2 large or 3 small scallions (white & tender green parts), finely chopped
  • 5 tsp Asian sesame oil, divided
  • 2 tsp soy sauce, divided
  • About 2 tsp sesame seeds

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Method

Preheat oven to 425. Remove giblets from chicken; rinse chicken inside and out and pat dry with paper towels. Fold wing tips back behind neck end. Using fingers, loosen skin over breast and down legs. Set aside. In small bowl combine ginger, scallions, 3 tsp sesame oil, and 1 tsp soy sauce to form a paste. Using fingers, spread paste mixture under skin of chicken and over as much of the chicken meat as possible. Transfer chicken to small roasting pan. In small bowl, combine remaining 2 tsp sesame oil and 1 tsp soy sauce. Brush mixture over skin of chicken. Roast chicken in preheated oven for 15 min. Reduce heat to 375 and roast for another 15 min. Then cover loosely with aluminum foil. When chicken has been cooking for a total of 45 min., begin checking the temperature. It's done when temperature in thickest part of thigh reaches 180 degrees. Total cooking time will be 45 to 60 min. Sprinkle sesame seeds on for last 5 minutes of cooking. When chicken is done, remove from oven and set aside to rest for 10 min. While chicken is resting, pour pan juices into fat separator or measuring cup. After 1 to 2 min., the fat will rise to the surface and the juices will be on the bottom. Remove and discard fat. Cut chicken into quarters or carve as desired. Serve chicken with defatted pan juices spooned over it.

 

Notes: Per Serving: 410 calories; 43 grams protein; 26 grams fat (percent calories from fat - 40); trace carbohydrates, 132 milligrams cholesterol, 290 milligrams sodium, trace dietary fiber.

 

Number of Servings: 4

 

Submitted by: byblowry ()

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