Ginger Honey Roast Chicken
129
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.
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
Rub chicken with salt and pepper and stuff with chopped ginger root.
Place in oven on baking tray and bake.
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.
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?
