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Home -> Main Dishes -> Poultry

Crispy Roast Chicken Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
Marinade:
2 tbsp. whole-grain dijon mustard
1/4 cup balsamic vinegar
2 tbsp. soy sauce
3 medium garlic cloves, minced
2 tsp. peeled minced fresh ginger
1/4 tsp. pepper

3 1/2 to 4 1/2 pound fryer chicken, rinsed and patted dry
1 medium onion, peeled and sliced
2 medium carrots, peeled and thinly sliced
2 cups chicken broth


Directions
For Marinade:
Combine mustard, vinegar, soy sauce, garlic, ginger and pepper in a small bowl. Place chicken in a large glass dish. Loosen the skin all over chicken and, using your hands, rub marinade all over chicken under the skin. Cover chicken and refrigerate at least 1 hour and up to 8 hours. Preheat oven to 425 degrees. Place chicken, breast side up, on a rack in a roasting pan. Sprinkle onion and carrot in bottom of pan and pour 1 cup broth over. Roast chicken 30 minutes. Add remaining cup broth and roast an additional 30 minutes until juices run clear. Let chicken stand 10 minutes before carving.

Serves 4 to 6.



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