Hoisin and Orange Glazed Roast Chicken
4 pound roasting chicken
3/4 cup hoisin sauce
1/2 orange, peeled and cut into small pieces
1 inch ginger piece, peeled
3/4 cup orange juice
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 tablespoon ginger, peeled and chopped
1 orange, peeled and cut into thin slices
Place chicken breast side up in roasting pan. Using pastry brush, spread some of
hoisin sauce on inside of cavity, and the rest of it all over outside of
chicken. Place the orange pieces and the 1" piece of ginger inside the cavity.
Pour 1/2 c. orange juice, the soy sauce, and sesame oil on the chicken; sprinkle
the chopped ginger on top.
Let marinate, covered and refrigerated, for at least 1 hour or up to 24 hours.
Preheat oven to 450ºF. Roast chicken for 15 minutes, then reduce oven temp to
400ºFand roast, basting every 15 minutes or so, another 30-45 minutes, depending
on size of chicken. If juices in bottom of pan dry up, tip chicken so juices
from cavity spill out, or add another 1/4 c. orange juice or water.
Remove pan from oven and tilt the remaining juices out of chicken cavity into
pan. Place chicken on carving board, and let sit loosely covered with foil for
10-15 minutes. Discard extra fat from roasting pan. Scrape any browned bits
clinging to bottom of pan, and gently heat juices over low heat. Cut chicken
into serving pieces. Drizzle hot juices over chicken and serve garnished with
orange slices. Serves 4.