This is an amazingly simple no fuss chicken recipe. I used fresh thyme and garlic but you can easily substitute them for dried thyme and garlic powder. If you don’t have five-spice powder in your pantry you can use equal portions of cinnamon and ground cloves with a dash of cayenne pepper. While the preparation and cooking process are super easy, the recipe calls for slowly roasting the whole chicken at a low temperature so you will need about 1.5 hours of cook time.
The flavor profile of this recipe is one of my family favorite – it is delicious, very juicy and tender. I hope you will enjoy this recipe as much as we do. Happy Cooking!
(Also, since we are in quarantine mode and perhaps your chicken is frozen, be sure to defrost it in the refrigerator- you probably need a couple of days for it to fully defrost.)
Try these favorite chicken recipes:
Beer & Coconut Milk Braised Curry Chicken
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Sesame Soy Roasted Chicken
Easy and Simple Recipe. Amazingly delicious, juicy and tender. Serve it for any weeknight or weekend dinner entree.
- 4 1/2 – 5 pounds whole chicken rinsed and pat dry
- OPTIONAL: Chopped scallions for garnish
- 10 cloves garlic crushed or finely minced (can substitue garlic powder – 1 teaspoon)
- 2 tablespoons fresh thyme leaves roughly chopped (or 1/2 teaspoon dried thyme)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons sea salt (adjust to your diatery requirement)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Five spice powder
Preheat oven to 325 degrees.
Note: Use the roast setting if your oven has this feature.
Add all the seasoning ingredients in a small bowl. Use a whisk or spoon to combine.
SEASON THE CHICKEN:
Place the chicken on a sheetpan lined with parchment paper.
Season the chicken with the marinade making sure to get under the skin and inside the cavity.
Use a piece of kitchen twine to tie the chicken legs together. Tuck the wing tips under the chicken.
Note: If you don't have kitchen twine, use a small piece of aluminum foil to wrap the tips of the legs.
Roast the chicken for 45 minutes.
Remove from the oven and use pan drippings to baste the chicken (or use some olive oil or melted butter).
Note: At this stage the chicken will be nice and evenly browned.
Tent the chicken loosely with aluminum foil.
Bake for another 45 minutes or until the chicken reaches anywhere from 165 to 175 degrees.
Remove the chicken from the oven and tent loosely with the foil. Rest for 10 to 15 minutes before carving.
Carve the chicken to your desired portion sizes. Garnish with chopped scallions if desired. Serve with your favorite side dish. Enjoy!
If you don’t have five spice powder you can use equal portions of ground cinnamon, cloves and a dash of cayenne pepper.
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