Hoisin-Glazed Roast Chicken

Author: Canadian Living

Shortcuts - Bottled minced gingerroot and garlic can be found either separately or combined in the produce section. - Cutting chicken in half reduces roasting time from 1-1/2 hours to 30 minutes. Or use chicken parts.

  • Portion size 6 servings

Ingredients

  • 1 chicken (3-1/2 lb/1.75 kg)
  • 2 teaspoons minced gingerroot
  • 2 teaspoons minced garlic
  • 1/4 teaspoon Chinese five-spice powder (or pinch cinnamon)
  • 1/3 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cider vinegar

Method

Using kitchen shears or sharp knife, cut chicken along 1 side of backbone. If desired, cut down other side and remove backbone. Cut in half down centre of breast bone. Set halves, skin side up, on rack in roasting pan. Spread with ginger and garlic; sprinkle with five-spice powder. Roast in 450°F (230°C) oven for 20 minutes.

In small bowl, combine hoisin sauce with vinegar; brush half over chicken and roast for 10 minutes. Brush with remaining hoisin mixture; roast until juices run clear when thigh is pierced, about 5 minutes. Transfer to cutting board; cut into portions.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 299 mg
  • Protein 22 g
  • Calories 205.0
  • Total fat 9 g
  • Cholesterol 80 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hoisin-Glazed Roast Chicken