Ingredients Jump to Instructions ↓

  1. 1 whole (3- to 4- pound) chicken , trimmed of excess fat, then rinsed and patted dry with paper towel.

  2. 1/4 cup soy sauce

  3. 2 tablespoons canola oil

  4. 2 tablespoons honey

  5. 1 teaspoon minced garlic

  6. 1 teaspoon peeled and grated or minced fresh ginger , or 1/2 teaspoon ground ginger

  7. 1/4 cup minced scallion s

  8. Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 500 F.

  2. Place the chicken, breast side down, on a rack in a roasting pan. Begin roasting. Mix together the soy sauce, canola oil, honey, garlic, ginger, scallions, salt, and pepper.

  3. After the chicken has roasted fro about 20 minutes, spoon some of the olive oil mixture over it, then turn the bird breast side up. Baste against, then again after 7 or 8 minutes; at this point the breast should be beginning to brown (if it hasn’t, roast a few more minutes). Turn the heat down to 325 F, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 160 F to 165 F. Total roasting time will be under an hour.

  4. Before removing the chicken from the pan, tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook another 5 minutes). Remove the bird to a platter and let it rest for about 5 minutes. While it is resting, pour the pan juices into a clear measuring cup, and pour or spoon off as much of the fat as you can. Reheat the juice, carve the bird, garnish, and serve with the pan juices.


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