This Asian-inspired whole roasted chicken is spicy, succulent and bursting with flavors; the perfect centerpiece for a small family’s Thanksgiving & Holiday meal.
Can you believe it’s almost Thanksgiving? And then it will be Christmas?! I guess it’s time to get my act together and plan this year’s menu. I remember the first time that we celebrated Thanksgiving. It was 7-8 years ago when we first came to the US. I loved the premise of family and friends gathering together to share a home-cooked meal and give thanks for the year’s blessings. We should do that every day, but it is nice to set aside a special day for it too. And also, it’s fun to break out the fancy wine glasses and napkins!
This year, Santa seems to have dropped by earlier than usual. A couple of months ago, I came across this lovely small business that sells handmade wooden cutting boards and chopping blocks. The nice folks at Titan Butcher Blocks were kind enough to send me this wooden beauty.
I cannot begin to explain how much I love this beautiful walnut grain chopping block from their extensive collection of chopping blocks . I love the big cutting surface, the heft and the beautiful color which puts a smile on my face every time I prep for our meals. Meal preps are hard enough, but why make your job harder without the proper tools, right?
Titan butcher block cutting boards are assembled with food-safe glues and provide an exceptional cutting surface that all knives deserve. Each block is made from hand selected, sustainable Appalachian hardwoods. By focusing on responsible forestry practices and proper timber harvesting, they also aim to be environmentally sustainable, something that is dear to my heart.
The Titan team has more than 30 years of experience crafting quality products for home and business owners. Their products are proudly designed, manufactured and packaged in Ohio, USA. The Titan butcher blocks are beautiful, functional and durable, like all kitchen tools must be. I set mine out on my countertop all the time, because it’s stunning and a great conversation starter.
The chopping block is perfect for cutting up juicy roast meats like this Asian roast chicken. Clean-up is a breeze too. And you can also get the butcher block vitality oil and wood conditioner to keep your chopping block in top form.
As for today’s recipe, it cannot get simpler than this. If you like spicy, bold flavors, this Asian-inspired whole roasted chicken is what you must be serving at your next gathering.
It begins with a simple marinade that has hints of Korean and Chinese flavors with gochujang paste, chili sauce, soy sauce, oyster sauce, rice vinegar and freshly chopped cilantro leaves. The marinade is so good, I would advise you to mix up a large batch and serve some on the side as a dipping sauce. The sauces give the roast chicken this lovely color, though you can also baste it a couple of times while baking. I was so in love with how this bird turned out, that we had an impromptu fancy weekend lunch. Good food and good company are all it takes to make any day feel special, right?
Here’s how to make this Asian Inspired Whole Roasted Chicken. Make any meal feel special with this juicy, succulent roast chicken.
- Whole chicken - 3-3.5 lbs
- Gochujang sauce - 2 tbsp (see Notes)
- Spicy chili sauce - 2 tbsp (see Notes)
- Soy sauce - 2 tsp
- Oyster sauce - 1 tsp
- Rice vinegar - 2 tbsp
- Cumin powder - 1 tsp
- Garlic - 3-4 cloves, minced
- Cilantro - 2 tbsp, finely chopped
- Lime - 1
- Sesame oil - for basting
- Red onion - 1 large, cut into thick rounds
- Root vegetables - as needed, optional (see Notes)
- Pre-heat oven to 400 deg.F.
- Clean and remove the innards of the chicken. Pat chicken dry with a paper towel.
- In a small bowl, mix together the rest of the ingredients except oil, onion and vegetables. Taste and adjust seasoning to your liking.
- Rub this marinade all over the chicken, taking care to get it under the skin as well.
- Stuff the chicken cavity with the lime rinds and a few slices of onion. Tie the legs of the chicken together with kitchen twine.
- Line the bottom of a large roasting pan with more onion slices and roughly chopped root vegetables too. Place the chicken on this bed of vegetables, breast side up.
- Bake for 60-70 minutes (around 20 minutes per pound) or till juices run clear when poked at the thickest part of the thigh. Keep basting the chicken with sesame oil or chicken juices every 20 minutes. You can also brush leftover marinade on the chicken.
- Once chicken is done, remove from oven and rest for at least half an hour. Carve the chicken and serve.
2. Roasting chicken over a bed of onions and root vegetables like potatoes and carrots gives you an effortless and flavorful side dish.
Pro tip: I served leftover roast chicken on a burger bun slathered with extra sauce and some pickled vegetables. So good!
Are you ready for Thanksgiving? Do try this perfect whole roasted chicken bursting with delightful Asian flavors.
Don’t forget to PIN & SAVE this recipe for later.
Do you like experimenting with flavors? Then do give this easy Thanksgiving roast recipe a try and let me know how it goes.
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I am sharing this over at Fiesta Friday.
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Disclaimer: This post was sponsored by Titan Butcher Blocks. As always, all opinions stated here are mine and true to my experiences while using them. The above links are not affiliate links, they are simply products that I tried and loved.