Almost every Sunday I simultaneously roast two chickens — one for dinner that evening and another to use for salads, quesadillas or some other application later in the week. The bird I serve warm is a chance to experiment, but I have to admit I don't take advantage of the opportunity as often as I should. There's nothing wrong with a straightforward roasted chicken, but when it comes to food, variety is literally the spice of life.
So, to break my recent rut of run-of-the-mill Sunday dinners, I added some Asian flair to our chicken roast. What I thought would simply be a nice change, a little something different, turned out to be the tastiest bird I've ever prepared. The savory flavors of soy sauce, toasted sesame oil, fresh ginger and garlic made for a salty, umami kick. A squeeze of honey added a sticky, subtle sweetness that had me licking my fingers between greedy bites. I'll be making this version again for sure, and I imagine it will be quite some time before we tire of it.
This post is sponsored by Marie Callender’s Pot Pies. Delicious anytime.
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