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ASIAN GLAZED CHICKEN, ROASTED VEGETABLES

Poulet laque
Whole Poultry Roasts Oven Internationally inspired
4-6 Portions
25 min Prepping
1h30 Cooking
Recipe Easy

Ingredients

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  • 2 tsp (10 ml) salt

Glaze

  • 1/2 cup (125 ml) soy sauce
  • 1/3 cup (80 ml) honey
  • 1/3 cup (80 ml) mirin
  • 1/4 cup (60 ml) rice vinegar
  • 2 tbsp (30 ml) finely chopped ginger
  • 2 cloves garlic, finely chopped

Roasted vegetables

  • 1 fennel bulb, cut in 4 lengthwise
  • 6 baby potatoes, cut each in 4
  • 1 red onion, peeled and quartered
  • 2 yellow beets, peeled and cut into quarters
  • 4 sprigs thyme stripped
  • 2 sprigs rosemary stripped
  • Salt and pepper

Directions

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  1. Preheat the oven to 350 °F (180 °C).
  2. Generously season the chicken with salt inside the cavity and outside. Place in a large ovenproof skillet.
  3. Spread the vegetables around the chicken and season with salt and pepper.
  4. In a bowl, combine all the ingredients for the glaze and brush the chicken with it.
  5. Bake for about 1 hour 30 minutes or until a meat thermometer inserted between a thigh and the breast reads 180 °F (82 °C).
  6. During cooking, brush every 15 minutes with the glaze. If the chicken roasts too quickly, cover with foil.
  7. Turn the vegetables a few times during cooking.