Garlic Roasted Chicken

Enjoy this ginger flavored dinner - chicken brushed with spice and herb mixture and baked to perfection!

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 10 min
  • total time 1 hr 5 min
  • ingredients 7
  • servings 4
 

Ingredients

3
to 3 1/2 lb. cut-up frying chicken, skin removed
3
tablespoons margarine or butter, melted
1
tablespoon dried parsley flakes
2
tablespoons soy sauce
1
teaspoon cornstarch
1/2
teaspoon grated gingerroot
4
to 6 garlic cloves, minced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Arrange chicken pieces in ungreased 12x8-inch (2-quart) baking dish. In small bowl, combine remaining ingredients; blend well. Brush chicken with soy mixture.
  • 2 Bake at 350°F. for 45 to 55 minutes, or until chicken is fork-tender and juices run clear, basting with drippings halfway through cooking.
  • 1 Heat oven to 350°F. Arrange chicken pieces in ungreased 12x8-inch (2-quart) baking dish. In small bowl, combine remaining ingredients; blend well. Brush chicken with soy mixture.
  • 2 Bake at 350°F. for 45 to 55 minutes, or until chicken is fork-tender and juices run clear, basting with drippings halfway through cooking.

EXPERT TIPS

toggle

Expert Tips

Garlic's flavor is most potent when it's added to a dish raw. Its flavor is tamed by cooking-the longer you cook it, the more mellow it becomes. The way you cut up garlic affects its strength, too. The more you chop or mince it, the stronger its flavor. For the most delicate flavor, cook with whole cloves-unpeeled-and remove tme before serving.

Fresh ginger, a knobby root, adds pungent flavor to dishes and is an especially good complement to garlic. At cooking time, peel off the thin brown skin with a sharp paring knife or vegetable peeler, then grate the stringy yellow flesh with a fine-holed grater.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
4g,
4%
),
Cholesterol
115mg
115%;
Sodium
730mg
730%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
10%;
Exchanges:
5 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.