Food & Recipes

Asian Roasted Whole Chicken

super mild and delicious

Whole chickens are so the way to go when feeding a family—they are far less expensive than breasts, everyone can get her favorite piece, and there are leftover bones for stock. For a confidence boost before taking on the whole bird, check out my video on how to Roast a Whole Chicken in advance.

Complete this meal with some homemade Coleslaw and crunchy snack chips.

cooking information

• Yield: Main Course for 4
• Prep Time: 10 minutes
• Cooking Time: 45 minutes

all ingredients

• 1 Cup Mayonnaise
• 1/4 Cup Miso
• 1/4 Cup Rice Wine Vinegar
• 1/4 Cup Dijon Mustard
• Pickled Ginger
• Salt
• 1 Whole Chicken

recipe instruction

1. Preheat the oven to 425 degrees.

2. Separate the skin of the chicken from the meat. Underneath the skin add the thinly sliced pickled ginger. Add as much as you’d like.

3. In a separate bowl mix together the mayonnaise, miso, rice wine vinegar, and Dijon mustard.

4. Place the chicken in the roasting pan and cover with the mayonnaise mixture.

5. Sprinkle with salt and place in the oven. Let cook 30-45 minutes depending on the size of the chicken.

6. Once the chicken is finished cooking, remove from the oven and let rest 5 minutes before slicing.

**For an awesome gravy, add 1 cup of chicken stock to the pan drippings and place the roasting pan on the stove on high heat. Whisk together until thickened and serve.

cooking tips

• Reserve the bones to make homemade stock.
• Reserve some of the mayonnaise concoction and make amazing sandwiches with the leftover chicken.
• Find most of these ingredients on the Asian shelves of the international food section of your grocery.
• Garnish each plate, or the serving platter with pickled ginger.