This easy roasted chicken is flavored with a delicate sauce and then basted while roasting.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.

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  • Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.

  • Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.

  • Remove chicken from oven and let stand 10 minutes before carving.

Nutrition Facts

591 calories; 35.4 g total fat; 194 mg cholesterol; 504 mg sodium. 1.9 g carbohydrates; 61.8 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2010
This went from a 4-star recipe cooked as written using a whole chicken to 5 stars when I doubled the sauce recipe and mixed it a plastic bag then shook up a whole cut-up chicken in it and baked it for about an hour (I used parchment paper on the baking tray and poured the remaining sauce over the chicken). Outstanding flavor and everyone loved it even my picky husband. It's one of my staple recipes now. Read More
(37)

Most helpful critical review

Rating: 2 stars
02/01/2006
This recipe was very dissapointing for both my husband and myself. The flavor was strange and not at all what I expected. So I will not be making this again. Read More
(21)
21 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/16/2010
This went from a 4-star recipe cooked as written using a whole chicken to 5 stars when I doubled the sauce recipe and mixed it a plastic bag then shook up a whole cut-up chicken in it and baked it for about an hour (I used parchment paper on the baking tray and poured the remaining sauce over the chicken). Outstanding flavor and everyone loved it even my picky husband. It's one of my staple recipes now. Read More
(37)
Rating: 5 stars
04/16/2010
This went from a 4-star recipe cooked as written using a whole chicken to 5 stars when I doubled the sauce recipe and mixed it a plastic bag then shook up a whole cut-up chicken in it and baked it for about an hour (I used parchment paper on the baking tray and poured the remaining sauce over the chicken). Outstanding flavor and everyone loved it even my picky husband. It's one of my staple recipes now. Read More
(37)
Rating: 5 stars
06/18/2006
This was a great change from the standard roast chicken. I did make a few substitutions-- I used chinese 5 spice blend in place of the spices sesame oil in place of the veg. oil and used Mirin in place of the sherry. I also only cooked it to 160F (it would have been toast if we'd gone to 180F). The adults and my 3 year old loved it. My five year old complained that it didn't taste like chicken LOL! Read More
(35)
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Rating: 2 stars
02/01/2006
This recipe was very dissapointing for both my husband and myself. The flavor was strange and not at all what I expected. So I will not be making this again. Read More
(21)
Rating: 4 stars
04/14/2006
I liked the basic concept of this recipe. The ingredients that were involved were simple. I did however adlib some of my own ingredients. I used sesame instead of fennel. I used tangerine juice in the sauce and the squeezed tangerines in the cavity of the chicken and I roasted breast side down for a juicier white meat. Overall though I think that it was a delicious outcome. Read More
(11)
Rating: 4 stars
12/10/2007
Pretty good. I used real ginger and threw it in the cavity instead of powdered. If you don't like 5 spice anything don't make this. Read More
(10)
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Rating: 4 stars
07/03/2007
I made this with a couple of Cornish hens. I wanted as much flavor as possible so I injected marinade under the skin and let it sit in the fridge all day. Turned out great. I served it with 'Bok Choy Carrots and Green Beans' from this site. Good stuff. Thanks! Read More
(7)
Rating: 4 stars
06/09/2011
The flavor is definitely a welcome change from other roasted chicken recipes although I did notice that more of the sauce would have made a big improvement. Also I had pulled a leg off the chicken to test for doneness and just laid it in the pan while it all finished roasting. That piece was the best of all because it had soaked up the sauce and was very flavorful. The next time I make this I will use chicken pieces instead of a whole chicken and use more of the soy sauce mixture. Read More
(7)
Rating: 4 stars
10/25/2010
I didnt have all the ingrediants but used wat I had and it came out tasting really good. Definately a keeper in our family. Read More
(5)
Rating: 3 stars
12/26/2007
May as well have put nothing on the chicken for as little flavor as the sauce added to the meat. I have better luck basting with just soy sauce and butter. Read More
(4)