I know I’ve included a lot of chicken recipes on this blog,
but can you really ever have too many? Chicken is, and continues to be, one of the
favorite meal mainstays of the typical American diet and with today’s
exorbitant beef prices, it’s no wonder. And with the cooler weather, it warms up the kitchen to roast a meal in the oven.
For this recipe, you’ll use the spice packet from a package
of ramen noodles, so you might want to make a ramen side dish to go along with
it. If not, just remember to save the spice packets when you use ramen noodles
for a recipe at a different time.
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| Oriental Garlic Chicken served with easy fried rice, roasted onions and snow peas. |
Oriental Garlic Roasted Chicken
2 cloves garlic, minced
1 T. soy sauce
2 t. vegetable oil
1 ½ t. minced ginger
½ cup + 1 t. chicken broth
1 seasoning packet from ramen noodles, chicken or Oriental flavor
1 medium yellow or white onion, cut into thick chunks
1 3 – 4 pound chicken, skin-on and cut into pieces
Heat oven to 375 degrees.
Wash chicken and pat dry. Combine garlic, soy sauce, oil,
ginger, 1 t. chicken broth, and seasoning packet. Gently separate skin from meat on each
piece of chicken. Using your fingers, rub garlic mixture under and over skin.
Spray a roasting pan with nonstick cooking spray. Place the
onion slices in the bottom. Place roasting rack on top; arrange chicken pieces
on rack. Pour remaining half cup of chicken broth in bottom of pan.
Roast in oven approximately one hour, or until all juices
run clear. If desired, thicken sauce in bottom of pan. To serve, pour pan
juices over chicken.
Serves 4
Note: Feel free to add another vegetable to the onions in the bottom of the roasting pan. I added snow peas during the last 15 minutes of cooking.
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