While this chicken recipe isn't that difficult to replicate, brining, marinating and customized seasonings elevate this roasted chicken recipe to a more flavorful and juicy level.
1/3 cup honey
1/3 cup rice vinegar
1/4 cup oyster sauce
1/4 cup soy sauce
2 tbsp. sesame oil
1/2 tsp. five-spice powder
3 1/2 lb. chicken pieces
2 tbsp. vegetable oil
3 large carrots, sliced diagonally 1/3-in. thick
8 garlic cloves, coarsely chopped
2 (3 in.) pieces fresh ginger, peeled and julienned
6 whole dried red chilies
6 green onions, cut into 2-in. pieces
- In small bowl, combine honey, vinegar, oyster sauce, soy sauce, sesame oil and five-spice powder for marinade; whisk until blended. Remove ¼ cup; reserve. Pour remaining marinade into shallow pan or resealable plastic bag.
- Add chicken pieces to marinade. Refrigerate 1 hr., turning several times to coat chicken.
- In large bowl, combine reserved ¼ cup marinade and oil. Add carrots, garlic, ginger, chilies and green onion; toss to coat.
- Preheat oven to 375°F. Remove chicken from marinade; discard marinade. Arrange chicken in single layer in large baking pan. Arrange vegetables around chicken. Roast for 45 min. or until chicken is cooked through to 160°F. Serve chicken with vegetables.