Ingredients
1
3 1/2- to 4-pound chicken
1/4
cup fresh lemon juice
2
tbsp (packed) golden brown sugar
2
tbsp chopped peeled fresh ginger
1
tbsp oriental sesame oil
Directions
1.
Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
2.
Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
3.
Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.
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