Roasted Ginger Chicken

IngredientsVegetables, Poultry
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
Roasted Ginger Chicken

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


  1. 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.
  2. Add chicken pieces to marinade. Refrigerate 1 hr., turning several times to coat chicken.
  3. In large bowl, combine reserved ¼ cup marinade and oil. Add carrots, garlic, ginger, chilies and green onion; toss to coat.
  4. 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.

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