Asian-Spiced Roasted Chicken with Honey Soy Glaze
A whole roasted chicken seasoned with warming Asian-inspired spices including cinnamon, ginger, and allspice, marinated in soy sauce for deep flavor penetration. The bird is stuffed with onion and finished with a glossy honey-soy glaze that caramelizes beautifully in the final minutes of roasting. Perfect for family dinners or when you want to a simple roasted chicken with bold, aromatic flavors that combine sweet, savory, and warm spice notes.
Ingredients
Instructions
- 1
Rinse chicken under cool water then pat dry inside and out using paper towels
- 2
Combine brown sugar, cinnamon, ginger, onion powder, allspice, black pepper and cloves in a small bowl
- 3
Sprinkle 1 tsp of the spice mixture inside the cavity of the chicken
- 4
Mix remaining spices with soy sauce then brush mixture outside of chicken to coat completely
- 5
Place halved onion inside the chicken cavity then transfer bird to a gallon-sized zip-top bag
- 6
Pour in remaining spice liquid then seal tightly, removing as much air as possible
- 7
Let chicken marinate for at least 3 hours or overnight if possible
- 8
Remove chicken from bag then place on a rack inside a roasting pan or casserole dish
- 9
Let chicken sit at room temperature for 1 hour to dry the skin and let the chicken warm up
- 10
Preheat oven to 425 degrees
- 11
Spritz chicken with cooking spray then place in oven to roast until the thickest part of the thigh registers 165 degrees on a meat thermometer
- 12
Stir together honey and soy sauce for the glaze in a small bowl while chicken roasts
- 13
Remove chicken from oven then brush with the glaze mixture and return to oven for 5 more minutes
- 14
Remove chicken and let it rest for 10 minutes before carving
Tips
Marinating overnight will give the deepest flavor penetration into the meat.
Letting the chicken sit at room temperature helps ensure even cooking and crispier skin.
Use a meat thermometer to ensure the thigh reaches 165 degrees for food safety.
Good to Know
Refrigerate cooked chicken for up to 3-4 days. Store in airtight container.
Chicken can be marinated up to overnight. Spice mixture can be prepared days ahead.
Serve immediately after resting, carved into portions with pan juices drizzled over.
Common Mistakes
Don't skip the resting period to avoid dry meat when carving
Don't overcook past 165 degrees to prevent dry breast meat
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken pieces instead of whole chicken?
Yes, reduce cooking time to 25-35 minutes for pieces, checking that thighs reach 165 degrees internal temperature.
What if I don't have allspice?
Substitute with equal parts cinnamon and nutmeg, or use pumpkin pie spice in the same amount.
How long will leftovers keep?
Properly stored leftover chicken will keep in the refrigerator for 3-4 days or frozen for up to 3 months.