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Roast Chicken with Garlic, Ginger, and Thyme

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 4 servings
For the Marinade:
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce
1 tablespoon Dijon-style mustard
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1 tablespoon minced fresh ginger
1 clove garlic, minced
Pinch of white pepper
1 fryer chicken (3 1/2 to 4 pounds), cleaned and patted dry
TO MAKE THE MARINADE: In a bowl, combine all the ingredients.

Place the chicken in a stainless-steel, glass, or ceramic mixing bowl. Starting with the breast, carefully slip your fingers under the skin to loosen, making sure not to tear it. Put the marinade under the skin and smear any remaining marinade on the outside of the bird. Cover the chicken and marinate for at least 30 minutes in the refrigerator.

Preheat the oven to 450 degrees F.

Place the chicken, breast side up, on a rack in a roasting pan, then into oven. After 15 minutes of roasting, lower the oven temperature to 350 degrees F. Continue roasting the chicken for 45 minutes to 1 hour, or until the juices run clear when the thigh is pierced with a small knife. Let the chicken rest for 10 minutes before carving.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Garlic Chicken
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 542
Fat. Total: 19g
Protein: 85g
Carbohydrates, Total: 2g
Sodium: 851mg
% Cal. from Fat: 32%
Cholesterol: 278mg
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