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Ginger Honey Roast Chicken

 
Ginger Honey Roast Chicken
56

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Yield

8

servings

Prep

15

min

Cook

1

hrs

Ready

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 medium chicken
*
1 teaspoon salt
1 teaspoon black pepper
ground
1 piece ginger root
chopped
*
¼ cup soy sauce, tamari
¼ cup honey
¼ cup vegetable oil
1 each green chili peppers
chopped
*
1 teaspoon ginger
ground
*

Directions

  1. Rub chicken with salt and pepper and stuff with chopped ginger root.

  2. Place in oven on baking tray and bake.

  3. Prepare baste by combining oil, soy, honey, chilies, and ground ginger.

Stir vigously and baste chicken when it is 80% done.

Baste frequently, during the final stages of cooking to ensure that the honey does not burn.

 

* not incl. in nutrient facts

Reviews

about 4 years

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast.

Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F.

Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

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Comments

Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 10062% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 813mg 34%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 10%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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