Hoisin-Glazed Roast Chicken

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Cook: 50 min
  • Yield: 6-8
Share This Recipe

Ingredients

Directions

  1. Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
  2. Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
  3. Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
  4. Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
Classic Roast Chicken
PREMIUM
Michael Ruhlman

Classic Roast Chicken

12m Easy 97%
CLASS
Roast Chicken Breasts with Chinese Butter Sauce
PREMIUM
17m Intermediate 100%
CLASS
Sumac-Roasted Whole Chicken
PREMIUM
12m Intermediate 96%
CLASS
Sweet Glazed Butterflied Chicken
PREMIUM
34m Easy 99%
CLASS