Butterflied Slow Roasted Chicken

This is an incredibly mouthwatering, moist and tender chicken.  My preferred way to roast chicken is slow – this method truly allows the chicken to fully absorb the seasonings and it is truly the most tender chicken you’ll ever eat. I’ve been testing this recipe for a while and this is the version that I felt was just right.  It is really a very easy recipe to make.  And it is well worth the time to marinade and slow roast.

I encourage you to try this recipe and share your comments, feedback, and questions.

Notice: If you like this recipe or any other recipe on my blog, I would appreciate you sharing them with family and friends in the form of directing them to my website. Thanks.

https://julietkitchen.com

Slow Roasted Sesame Soy Chicken

Course Main Course
Keyword Butterflied Roasted Chicken,, Roasted Chicken, Sesame Roasted Chicken, Soy Sauce Roasted Chicken
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Marinade Time 2 hours
Total Time 1 hour 35 minutes
Servings 6 people

Ingredients

  • 1 whole 5 to 6 pounds chicken butterflied

FOR THE MARINADE:

  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/2 teaspoon five spice powder
  • 3 teaspoons salt
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh ground black pepper
  • 1 bunch scallions roughly chopped
  • 1 teaspoon fresh thyme roughly chopped
  • 4 to 5 fresh garlic cloves minced
  • 3 to 4 thin slices of fresh ginger
  • 2 jalapeno peppers seeded and chopped

Instructions

MAKE THE MARINADE:

  1. In a large bowl or roasting pan, add all the marinade ingredients and whisk lightly with a fork to combine.

  2. Add the chicken and coat all over with the marinade.  Let the skin side of the chicken soak in the marinade.  Cover with aluminum foil, place in the refrigerator for at least two hours or up to overnight.

    Note: To butterfly the chicken, use a sharp knife or kitchen scissors.  Using the chicken neck as a guide, cut all the way down along the backbone to open up the chicken.  Repeat the process on the other side of the neck to remove the backbone. The backbone can be reserved to make chicken broth. Open up the chicken so that it spreads like a butterfly - you may need to give it a light chop at the breastbone.

    Alternatively, you can leave the chicken whole and you will need to keep the breast side in the marinade.

  3. Thirty minutes before cooking, remove the chicken from the fridge and let it sit at room temperature.

  4. Preheat the oven to 350 degrees.

    Note: Use the roast setting if you have that option on your oven.

  5. Place the chicken in a roasting pan (I use an aluminum tin pan).  Pour the marinade over the chicken.  Cover the pan tightly with aluminum foil.  

  6. Bake the chicken covered for one hour.  Remove the aluminum foil cover and increase the oven temperature to 400 degrees. Baste the chicken with the marinade and allow to cook for another twenty to twenty-five minutes until golden brown.  Baste the chicken at least two to three times during the remaining cooking time.

  7. Remove the chicken from the oven.  Let it sit for twenty to thirty minutes before carving.  The chicken will be very tender and moist.

  8. Use the marinade as is when serving the chicken or thicken it with some flour to make a gravy.

    Note: If using the marinade to make a gravy, strain it so that you are only using the liquid.

  9. Plate, serve with your favorite side dish and enjoy.

Recipe Notes

You can also use cut up chicken parts in this recipe.  Either way, marinade the chicken skin side down and, before placing the chicken in the oven, make sure the skin side of the chicken is on the top.

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