Description
Sweet, spicy, and savory, this simple roast chicken is a weeknight winner. Marinate it ahead for extra flavor!
Ingredients
Scale
- 1 whole chicken spatchcocked
- 3 tbsp honey
- 1 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp Sriracha
- 1 tbsp apple cider vinegar
- 1 tbsp fish sauce
- 6 cloves garlic (minced)
- freshly ground black pepper
Instructions
- Combine all marinade ingredients in a large bowl until well combined.
- Rub marinade all over the chicken, place in a zip lock bag with any excess marinade, and marinate for 6 hours.
- Roast chicken skin side up at 356°F (180°C) for 45 minutes to 1 hour, depending on size.
- Remove chicken from the oven, increase oven temperature to 392°F (200°C), rub honey all over the chicken, and roast for 10 more minutes.
Notes
- For a deeper glaze, baste the chicken with extra marinade during the last 15 minutes of roasting.
- To reduce sodium, use low-sodium soy sauce and half the amount of fish sauce.
- Leftover chicken can be shredded and used in salads, tacos, or sandwiches for up to 4 days when stored properly in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 whole chicken breast
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150