Savor a delicious fusion of flavors in the Hoisin Orange Roasted Chicken. A culinary masterpiece featuring the rich, sweet tang of Lee Kum Kee Hoisin Sauce. This succulent roasted chicken dish bathed in a delightful hoisin and orange glaze will delight your palate and leave you craving more.
Total Time
1hr 30min
5.0
2 Ratings
Author: Lee Kum Kee
Servings:
5
Ingredients
Sauce Mix
•
3
Tbsp
Hoisin Sauce
•
1
tsp
Chili Garlic Sauce
•
1
tsp
Jarred Minced Garlic
•
1/3
cup
Soy Sauce
•
1
Tbsp
Honey
•
1
Tbsp
Sesame Oil
•
1/4
tsp
Jarred Minced Ginger
Chicken
•
1
(4 lb)
Whole Chicken
•
5
Clementines
, halved
•
3
sprigs
Fresh Rosemary
•
3
sprigs
Fresh Thyme
Seasoning
•
1
tsp
Salt
•
1/2
tsp
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 450 degrees F (220 degrees C).
2.
In a bowl, combine the Hoisin Sauce (3 Tbsp), Chili Garlic Sauce (1 tsp), Jarred Minced Garlic (1 tsp), Soy Sauce (1/3 cup), Honey (1 Tbsp), Sesame Oil (1 Tbsp), and Jarred Minced Ginger (1/4 tsp). Whisk until everything is evenly combined. Set aside.
3.
Pat the Whole Chicken (1) dry with paper towels. Season the inside and outside of the chicken with 1 teaspoon of Salt (1 tsp) and ½ teaspoon of Ground Black Pepper (1/2 tsp). Place half of the Clementines (5) inside the cavity of the chicken along with the Fresh Rosemary (3 sprigs) and Fresh Thyme (3 sprigs).
4.
Twist the wing tips back under the chicken and tie the ends of the drumsticks together with kitchen twine. Place the chicken onto a roasting pan, breast side up. Arrange the remaining clementine halves around the chicken. Brush the Hoisin sauce mix all over the chicken.
5.
Roast the chicken in the oven for 20 minutes. Then brush another layer of the Hoisin sauce mix over the chicken. Reduce the oven temperature to 350 degrees F (180 degrees C) and tent the chicken with foil. Continue cooking for 50-60 minutes, brushing on more glaze halfway through. Remove the foil tent and brush more sauce mix onto the chicken. Cook for another 10 minutes or until the chicken reaches an internal temperature of 170 degrees F (76 degrees C).
6.
Remove the chicken from the oven and tent it with foil. Allow the chicken to rest for 10 minutes. Before serving, squeeze one of the roasted clementine halves over the chicken. Enjoy!
Nutrition Per Serving
CALORIES
883
FAT
58.5 g
PROTEIN
70.7 g
CARBS
18.5 g
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