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CITRUS-GINGER ROASTED CHICKEN

Active Time : 1 Hour 30 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 4
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 1 chicken = about 3-1/2 lb broiler-fryer chicken, patted dry
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14 oz each) chicken broth
  • 1/4 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
  • 2 tablespoons La Choy® Lite Soy Sauce
DIRECTIONS

Preheat oven to 450°F. Spray medium metal roasting pan and rack with cooking spray; set aside.

Place chicken, breast side up, on roasting rack in pan. Brush with oil; sprinkle with salt and pepper. Prop body cavity open with small metal fork to allow hot air to circulate inside of chicken while roasting. Pour broth into bottom of pan to catch drippings.

Bake 50 minutes, basting halfway through with broth and drippings, or until chicken browns and thigh meat reaches an internal temperature of 180°F. Meanwhile, whisk together stir fry sauce and soy sauce in small bowl; set aside.

Remove chicken from oven; brush with sauce mixture. Let chicken stand 20 minutes before serving.