Tuesday, April 12, 2011

April 12, 2011: Teriyaki Roasted Chicken Recipe

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One of my favorite Sunday dinners is roasted chicken. While I normally use a combination of lemon juice, garlic, and olive oil, I wanted something a bit different so I came up with this recipe for a teriyaki sauced chicken.

The soy sauce in this recipe turns the chicken a nice dark brown color while the honey crisps up the skin. Because it is so flavorful, side dishes needn’t be anything fancy; some rice (or Asian noodles as pictured here) and crispy sautéed sugar snap peas work really well.
Teriyaki Roasted Chicken
One small whole fryer chicken
½ cup soy sauce
1 t. sesame oil
1 T. olive oil
¼ cup honey
3 cloves garlic, minced
2 t. finely minced ginger (either fresh or bottled)

Rinse the chicken and pat it dry. Place it on a rack in a roasting pan, breast side down. Combine remaining ingredients and pour/rub over both sides of chicken. Bake at 325 degrees for an hour and a half or until done. Periodically baste with sauce in the bottom of the pan. About 15 minutes before cooking is complete, turn chicken over to crisp the breast skin.

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