Juicy Roast Chicken
Juicy roast chicken with a savory soy and sherry marinade, resulting in tender meat with a flavorful, slightly glazed skin. Perfect for family dinners or gatherings, this dish combines aromatic ginger and onion for a comforting, well-rounded taste that appeals to poultry lovers and those seeking a moist, delicious roast chicken.
Ingredients
Instructions
- Combine water, soy sauce, sugar, chopped onion, sherry, ginger, and salt in a large pan.
- Bring the mixture to a boil.
- Add the whole chicken to the pan, cover, and cook for 10 minutes.
- Remove the pan from heat and let the chicken stand in the liquid for 20 minutes.
- Remove the chicken from the liquid.
- Place the chicken on a rack and roast at 375°F (190°C) for about 40 to 50 minutes or until done.
Tips & Substitutions
For enhanced flavor, marinate the chicken in the liquid for a few hours or overnight before cooking. You can substitute sherry with white wine or apple cider vinegar if needed. If you prefer a crispy skin, consider broiling the chicken for the last few minutes of roasting. This Juicy Roast Chicken can also be used in Chicken Pie (Melt-In-Your-Mouth) for a delicious twist.
Serving Suggestions
Serve the Juicy Roast Chicken with roasted vegetables or a fresh salad for a complete meal. It pairs wonderfully with mashed potatoes or rice to soak up the flavorful juices. For a flavorful twist, try serving it alongside Country Chicken Dressing or with a side of biscuits for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also use the microwave, but this may result in less crispy skin.
Nutrition & Diet Analysis (per serving)
Each serving of Juicy Roast Chicken contains roughly 53 calories, with 2g protein, 11g carbohydrates, and 1g fat. It is a good source of dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 2112mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a frozen chicken for this recipe?
It's best to use a thawed chicken for even cooking. If using a frozen chicken, it’s recommended to thaw it in the refrigerator for 24 hours before cooking, as this ensures the chicken cooks evenly and safely.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part, usually the breast. Use a meat thermometer for accuracy. Additionally, the juices should run clear when pierced.
Can I add other vegetables to the roasting pan?
Absolutely! Adding root vegetables like carrots, potatoes, or parsnips to the roasting pan can enhance the flavor and create a delicious side dish. Just make sure they are cut to similar sizes for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).