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Skinless Roast Chicken Chinoise
Source: Chef Franklin Becker

Ginger and soy sauce give this roast chicken an Asian flair.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 223.8
Total Carbs 3.1 g
Dietary Fiber 0.7 g
Sugars 0.6 g
Total Fat 7.9 g
Saturated Fat 1.4 g
Unsaturated Fat 1.9 g
Potassium 476.8 mg
Protein 33.0 g
Sodium 193.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole roasting chicken, without skin
2 each  medium garlic cloves
6 each  scallions
2 tbsp  ground ginger
1 oz  fresh cilantro
1 oz  fresh lemongrass
1 tbsp  low sodium soy sauce
1 tsp  sesame oil
1 tbsp  safflower oil
1 pinch  black pepper
1 pinch  salt
  1. Stuff the chicken with the garlic, scallions, ginger, cilantro, and lemon grass. Rub the outside of the bird with a mixture of soy sauce, safflower oil, and sesame oil.
  2. Tuck the legs of the chicken underneath and place on a roasting rack.
  3. Season liberally with salt (if desired) and pepper and roast in a 450-degree F oven. Cook until the juices run clear, approximately 45 minutes.
  4. Let the bird rest for 20 minutes to collect its juices.

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