INGREDIENTS:
- 3–4 lb whole chicken
- 1 tsp brown sugar
- ½ tsp onion powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp black pepper
- ⅛ tsp ground cloves
- 2 tbsp soy sauce
- 1 yellow onion, peeled and cut in half
Glaze:
- 1 tbsp honey
- 1 tbsp soy sauce
INSTRUCTIONS:
- Rinse chicken under cool water then pat dry inside and out using paper towels. In a small bowl, combine brown sugar, cinnamon, ginger, onion powder, allspice, black pepper and cloves then stir until combined completely. Sprinkle 1 tsp of the spice mixture inside the cavity of the chicken.
- Mix remaining spices with 2 Tbsp soy sauce then brush mixture outside of chicken to coat completely. Place halved onion inside the chicken cavity then transfer bird to a gallon-sized zip-top bag, pour in remaining spice liquid then seal tightly, removing as much air as possible. Let chicken marinate for at least 3 hours or overnight if possible.
- Remove chicken from bag then place on a rack inside a roasting pan or casserole dish. Let chicken sit at room temperature for 1 hour to dry the skin and let the chicken warm up a bit; 15 minutes prior to baking, preheat oven to 425 degrees.
- Spritz chicken with cooking spray then place in oven to roast until the thickest part of the thigh registers 165 degrees on a meat thermometer—or when the juices run clear when the thigh is pierced—usually 1 hour–1 hour, 15 minutes. While the chicken roasts, stir together honey and soy sauce for the glaze in a small bowl.
- Remove chicken from oven then brush with the glaze mixture and return to oven for 5 more minutes. Remove chicken and let it rest for 10 minutes before carving Enjoy!
Source: Everyday Dishes & DIY
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