Saturday, February 9, 2013

Sweet Sesame Ginger Garlic Chicken with Sticky Orange Glaze

I've been eyeing an Asian Spice blend at the grocery store for a long time and yesterday I decided it's pointless to keep resisting. I knew I would buy it eventually anyway. Just can't seem to resist new flavors.
I also picked up an Organic Roasting Chicken and decided to combine the two for supper. It turned out very tasty, moist, and delicious! And it was so easy!
I started by spatchcocking the chicken, which is really just a fancy name for cutting the backbone out of the chicken with a heavy duty kitchen scissors. I also cut into the breast bone from the top so the chicken would lay very flat. This makes so that you have lots of roasting surface and none of the skin is left soggy. And it seems to cook faster. I like it a lot!
Preheat oven to 425 degrees.
Line a shallow baking sheet with foil (for easy clean up) and spray with non stick spray. Rinse chicken well. Pat dry with paper towels. Then spray with Olive Oil front and back. Sprinkle generously with seasoning, front and back, and lay flat on the baking sheet. Bake for about 20 minutes, uncovered. Then spoon Sticky Orange Glaze over the chicken and return to the oven and bake for another 20 minutes. Glaze again. Return to oven until internal temperature in the thickest part of the thigh reaches 180. Remove from the oven and tent with foil for 10 minutes before carving. Mine got a tad darker than I wanted it so maybe lay a piece of non stick sprayed foil on top after glazing for the last time. The flavor was amazing! Wings like this would be super yummy!
this was right after the second glaze went on before returning to the oven
and this was the finished product
Sticky Orange Glaze
6 Tablespoons Butter
6 Tablespoons Clover Honey
2 Tablespoons Orange Zest
½ cup Fresh Squeezed Orange Juice
4 teaspoons Arrowroot Flour
In a small saucepan melt the butter and honey. Add the zest and juice and stir to combine. Whisk in the Arrowroot Flour until smooth and thickened slightly. I was going to use corn starch for this but discovered that I was out of it but the arrowroot worked perfectly.
My husband and 3rd Son left early this morning to deliver propane to some unfortunate soul with an empty gas tank in this weather! Brrr!! 1st and 2nd Sons are holding down the fort at the office till he gets back. Love to see them pitching in and I know they love the feeling of making a difference in the work load for their Dad. Serena is busy doing what she loves and the house is quiet. So the question is, should I "waste" my time cleaning or experiment with that recipe that lurks there in my mind? :)
Lin and I plan to take Mom to Baltimore this afternoon to see Dad at the Hospital. Dad is out of ICU and doing well. :) Thank you Marilyn for having Serena over for the afternoon/evening. She is excited to come over! :)
The boys were weighing their options and looking for some friends to hang out with for the afternoon. Not sure yet who/what they came up with. Sure is nice though that at least one of them can drive! :)
Brrr it's cold out there! Stay warm and have a wonderful day!
♥Be Blessed!♥


  1. this looks delish! I wrote that asian spice on my grocery list!

    1. It was delish! I think you'll like it!

  2. The chicken looks wonderful! Will have to try. Glad to hear your dad has improved enough to leave ICU.

  3. Sounds delicious! And I appreciate the tip on cutting out the backbone--who wants soggy skin?! I think I'm going to have to find this spice blend. Thank you for linking this week, Martha!

  4. Used your method of cooking the chicken, have not tried this recipe yet. The chicken turned out wonderful!