This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
"People who count their chickens before they are hatched act very wisely because chickens run about so absurdly that it's impossible to count them accurately." -Oscar Wilde
This is a simple and not so simple a dish. On the one hand, it is easy, but on the other it relies on someone else's sauce. I worked on this recipe because my brother gave me the sauce as part of a Christmas gift, challenging me to make something using each of the ingredients.
That chili sauce is Mae Ploy brand and at first glance is mostly sugar and salt. A lot if you consider using it just as a sauce but looking at the label there is one of the worst pictures of roasted chicken that I have seen on a package. It does have the requisite disclaimer "Serving Suggestion" and it seemed like a good suggestion to me. How good (or bad) could this be?
Running the numbers from the Nutrition Facts label and it doesn't seem great. Two tablespoons is 80 calories, 530 milligrams of sodium and 19 grams of sugar. That's about the equivalent of 1/4 teaspoon of salt and five teaspoons of sugar. I figured that a chicken has eight pieces so using 1/3 cup means that there is only 177 milligrams of sodium and about a teaspoon and a half of sugar. Would there be enough chili flavor to make this good?
The answer is yes, surprisingly good – something like a sweet and sour chicken with a bit of spice.
The Nutrition Facts above is approximate based on a blend of white or dark meat (but they will come in close to each other in calories, sodium, and sugar). I added the full 1/3 cup of sauce to the breakdown but, in truth, some of it remained in the pan.
Servings: 8 | Serving size: about 6 ounces chicken
Cooking Time: 45 Minutes
This recipe can be multiplied by 2.
This recipe makes great leftovers, hot or cold. Note that cooking time does not include marinating time.
|1||whole chicken (without giblets)|
|1/3 cup||sweet chili sauce|
Place the whole chicken in a large mixing bowl and cover with the chili sauce.
Turn the chicken in the bowl until it is well coated. Cover the bowl with plastic wrap and marinate for at least 2 hours (overnight is fine).
Preheat the oven to 325°F.
When the oven comes to temperature, place the chicken in a shallow roasting pan breast side up. Reserve the remaining chili sauce in the bowl.
Return to the oven and roast 20 minutes. Spoon half of the remaining sauce over the top of the chicken and return to the oven.
Roast another 15 minutes. Spoon the remaining sauce over the top of the chicken and return to the oven.
Roast for about 10 minutes until a meat thermometer inserted into the meat of the chicken breast reaches 160F.
Serving size: about 6 ounces chicken
|Calories 172||Calories from Fat 105|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 4g||13%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%||Vitamin C 2%|
|Calcium 0%||Iron 6%|
|Vitamin K 2 mcg||Potassium 169 mg|
|Magnesium 18 mg|