Preheat the oven to 450 degrees F (220 degrees C).
In a bowl, combine the
Lee Kum Kee 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)
Jarred Minced Ginger (1/4 tsp)
. Whisk until everything is evenly combined. Set aside.
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
inside the cavity of the chicken along with the
Fresh Rosemary (3 sprigs)
Fresh Thyme (3 sprigs)
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.
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).
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!