Eurasian Roasted Chicken
Elevate your dinner table with this flavor-packed Eurasian Roasted Chicken, a culinary fusion of bold Asian and comforting European flavors. This stunning dish features a tender, whole chicken marinated in a delightful blend of soy sauce, olive oil, garlic, ginger, and warm spices like cumin and coriander, balanced with a hint of honey for sweetness. Roasted to perfection alongside hearty vegetables like carrots, red onions, and potatoes, every bite is a harmony of savory and slightly sweet notes. Perfectly golden and aromatic, this roasted chicken is easy to prepare with just 15 minutes of prep time, making it an impressive yet approachable centerpiece for a family meal or special occasion. Garnish with fresh parsley for a vibrant finish and serve with the roasted vegetables for a complete, wholesome dinner your guests won’t forget.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Honey
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped, for garnish
- 2 pieces Carrots, cut into chunks
- 2 pieces Red onions, quartered
- 3 pieces Potatoes, cut into wedges
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken under cold running water and pat it dry with paper towels. Trim any excess fat or skin.
In a small bowl, whisk together soy sauce, olive oil, lemon juice, minced garlic, grated ginger, paprika, cumin, coriander, honey, salt, and black pepper to make the marinade.
Place the chicken in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator for deeper flavor.
While the chicken marinates, prepare the vegetables. In a separate bowl, toss the carrots, red onions, and potatoes with a drizzle of olive oil, a pinch of salt, and black pepper.
Transfer the marinated chicken to a roasting pan, breast side up. Scatter the prepared vegetables around the chicken.
Roast the chicken in the preheated oven for 65-75 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Baste the chicken with pan juices every 20 minutes to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the Eurasian Roasted Chicken with the roasted vegetables on the side. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
