Roast Teriyaki Chicken 照り焼きローストチキン

Roast-Teriyaki-Chicken

Last month I was ready to make my usual Roast Chicken but decided to experiment a little at the last minute. I was craving Teriyaki or Yakitori but there was a whole chicken sitting in front of me instead of the chicken thighs I normally use. I thought I should try and make a whole roasted chicken basted with a homemade teriyaki glaze. Wow as soon as I had that thought it sounded so good to me I started recipe testing immediately.

I started with something similar to my usual Teriyaki Sauce but with a little more sugar, so it would reduce, thicken and coat the chicken better when basting, and garlic! I love garlic and think it gives the sauce that extra level of flavor. I also thought it would be nice to add a whole lemon in the cavity of the bird. I always do this when I make my regular roast chicken and I love how the lemon flavor comes through the whole chicken giving it great flavor. Plus teriyaki and lemon go together so well.

The results were very yummy (Sorry that’s my word of choice and I really don’t care that they say you should not use it) the vegetables scattered around the bird also get caramelized and coated with some of the teriyaki sauce and I can’t even tell you how good everything tastes together. You will just have to try it yourself. I know you’ll love it. Happy Fall!

Ingredients: serves 4

1⁄2 cup soy sauce
1⁄2 cup sugar
1/4 cup Sake
4 cloves garlic, peeled, crushed and sliced
1 lemon cut in half
1 whole chicken (about 3 1/2 – 4 1/2 lbs preferably Organic)
Assorted Vegetables like Sweet Potatoes, Red Onions & Carrots to roast around the chicken (optional)
Olive Oil
Sea Salt
Freshly Ground Black Pepper

For serving: 2-3 Scallions or Chives, chopped

Method:

For the sauce, cook soy sauce, sake and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in garlic, lower heat to low and cook for 20 minutes until sauce reduces and thickens slightly. Pour sauce into a small bowl and set aside.

Preheat oven to 375°. Rinse chicken and pat dry. Place chicken in a roasting pan. Stuff the two halves of the lemon inside the cavity. Tuck wings under the back and tie legs together with kitchen string. Using a pastry brush coat the entire chicken with the teriyaki sauce.

Surround the chicken with vegetables of your choice (chopped in large chunks, tossed with olive oil and seasoned with sea salt and pepper). Roast for about an hour to an hour and a half (depending on the size of your chicken) basting the whole chicken thoroughly every 10 – 15 minutes. Chicken is done when juice runs clear from a pierced leg or registers 165 degrees on a meat thermometer. Allow chicken to rest 15 minutes before carving. Garnish with chopped scallions or chives. Serve with the roasted vegetables scattered around.

Roast Teriyaki Chicken 照り焼きローストチキン
Serves: 4
 
Ingredients
  • 1⁄2 cup soy sauce
  • 1⁄2 cup sugar
  • ¼ cup Sake
  • 4 cloves garlic, peeled, crushed and sliced
  • 1 lemon cut in half
  • 1 whole chicken (about 3½ - 4½ lbs preferably Organic)
  • Assorted Vegetables like Sweet Potatoes, Red Onions & Carrots to roast around the chicken (optional)
  • Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper
  • For serving: 2-3 Scallions or Chives, chopped
Instructions
  1. For the sauce, cook soy sauce, sake and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in garlic, lower heat to low and cook for 20 minutes until sauce reduces and thickens slightly. Pour sauce into a small bowl and set aside.
  2. Preheat oven to 375°. Rinse chicken and pat dry. Place chicken in a roasting pan. Stuff the two halves of the lemon inside the cavity. Tuck wings under the back and tie legs together with kitchen string. Using a pastry brush coat the entire chicken with the teriyaki sauce.
  3. Surround the chicken with vegetables of your choice (chopped in large chunks, tossed with olive oil and seasoned with sea salt and pepper). Roast for about an hour to an hour and a half (depending on the size of your chicken) basting the whole chicken thoroughly every 10 - 15 minutes. Chicken is done when juice runs clear from a pierced leg or registers 165 degrees on a meat thermometer. Allow chicken to rest 15 minutes before carving. Garnish with chopped scallions or chives. Serve with the roasted vegetables scattered around.

 

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