Best Roast Chicken
This recipe for the Best Roast Chicken results in a Roast Chicken that is tender and juicy on the inside and beautifully bronzed on the outside. The secret is the Asian Marinade.
Servings: 4 people
Calories: 199kcal
Ingredients
- 1 3 lb. Chicken
- 2 Tbsp Soy sauce
- 2 Tsp Dijon Mustard
- 2 Tbsp Canola Oil
- 2 Cloves Garlic Minced
- 1 Tsp Sugar
- 1 Tbsp Hoisin sauce
- 1 Tbsp Olive oil
- 1/2 Tsp Smoked paprika
- 1/4 Tsp Pepper
- 1/4 Tsp Garlic powder
- 1/4 Tsp Onion powder
- 2 Potatoes Yukon Gold, large sliced
- 1 1/2 Cup Baby Carrots
- 2 Medium Shallots Large sliced
Instructions
- Wash and pat dry chicken with paper towels. Add chicken to a gallon zip lock bag.
- In a medium bowl add soy sauce, Dijon mustard, oil, garlic, sugar and Hoisin sauce. Whisk to combine.
- Pour soy sauce mixture in zip lock bag with chicken. Zip the bag and massage the marinade into both sides of the chicken. Add bag to refrigerator and allow to marinade a minimum of 4 hours.
- Preheat oven to 400 degrees F
- Remove chicken from bag. Thoroughly pat dry with paper towels and place in oiled baking dish.
- Spice rub: Mix sea salt, smoked paprika, pepper, garlic powder and onion powder in a small bowl.
- Truss chicken legs and tuck wings under. Brush chicken on all sides lightly with olive oil and rub spice mixture over both sides.
- Add potatoes, carrots and shallot around the chicken and roast 1 hour or until meat thermometer registers 165 degrees when inserted between breast and thigh.
- When chicken is done remove the oven, cover with foil and let rest 10 minutes before carving.
Nutrition
Calories: 199kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 952mg | Potassium: 584mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6740IU | Vitamin C: 13.9mg | Calcium: 53mg | Iron: 4.3mg