No one has EVER explained WHY you put things into the cavity from a heat perspective before. I was skeptical about how much it really added to the flavor so I usually skipped it, but not overcooking the breast meat - that totally makes sense! THANK YOU!
For “stuffing “ in this type of soy chicken - I’ve seen scallions, ginger and garlic, but I imagine the lemon will give an added bit of zing! Good one!
Oooohhh so juicy ! Didn’t have appetite since morning, but now got it back after watching this ! Thanks Marion for all your visual magic . Take care 🙏🏾.
Gosh, I'll click the like button but don't usually comment on videos. I discovered your videos not that long ago and just want to say how much I appreciate them. You're warmth and generosity shine through.
I can never get enough of a good roast chicken recipe. That looks awesome and I have Chinese Five Spice. I also put lemon and garlic in the cavity when I roast chicken.
in Indonesia, we use the Kecap Manis or dark soy sauce as a dipping sauce for this kind of roasted chicken. Don't forget to put a lil chopped chili (cayenne pepper),shallot, and fresh tomato. Yum!
Definitely trying this one for Sunday dinner. Your recipes are so easy to follow. I made your sweet and sour fish a couple times and my family loves it.
Now I just can't wait to go 'LASH' something in MY KITCHEN at home! Your roasted chicken looks AMAZING Marion! Thank you for sharing your recipe magic with your viewers for yet another culinary adventure in the waiting and making. Cheers!
Another must-cook Marion, look how moist it is..... yum!!! One can always tell a seasoned cook by their asbestos hands - that chook must have pretty damned hot yet you didn’t flinch when carving it. Well done, yet another victory xoxo
LOL. You're so right Michael. Sometimes I feel bad picking up hot stuff on camera because I don't want people to burn themselves doing it at home! But yes....you do build up some heat resistance when you cook every day! 😂
My daughter Jenna made Soy sauce roast chicken for dinner and it was delicious. It tasted just like the spareribs or roast pork that we get in a Chinese restaurant. It truly was amazing.
I just made this and it was so easy and it’s so tasty and I can’t believe it and I think I’m crying a little bit right now 😭😭 thank you Marion!! ❤️❤️❤️ To note, for others making in the US, at least in the northeast, I had to bake this for about 35 minutes longer than she stated and I had it spatchcocked.
I have done this the first time I saw it in Marion's facebook page. Like always, her recipe is a hit in my family. I have done a couple of her dishes in my Channel too. Hers and Mama Noi's 🤗
I shall be doing beer can chicken with this tomorrow. Aka dancing chicken with light cherry wood smoke and beer can cabage for it to dance with. Thankyou for fun idea!!!!
I can’t wait to make. One question, your last roast chook you recommended cooking it at the max temp for crispy skin and juicy interior. This one is back at the standard 180c. Is that to stop the marinade burning? Does that mean the higher temp should be for a “naked chook” only?
Looked sooo delicious! Shouldn’t we wait for the chicken to rest at least 10 min at room temp for the juice to evenly redistribute throughout the meat. Also, do you guys think it’s a bit raw when the pink juice came out when cutting into the thigh? Anyway, it looked super yummy. Thanks for sharing!
I was curious about the resting too. Looks like a lot of juice came out when it was cut. I would rest mine just to be safe. I don't think it looked under-cooked though. You often see this when cooking bone-in chicken. Pigment in the bone marrow can color the surrounding tissue, and hemoglobin in the muscles can react with air to give the meat a pinkish color even when fully cooked. As long as the thermometer says it's safe, you're good!
I made this tonight... Not the proper heat times..It took way longer to cook and very uneven. Remember everyone may have different heat temps in our oven. I'm from Seattle wa. Usa. It made the breast dry and legs undercooked. Love you girl. Celsius in Fahrenheit confusion I'm sure... It still didn't work out. You have a baby and a busy girl now. Thanks for making recipes easy for the average folks..
How do you think this would work with a spatch-cocked chicken? Do you suppose it would be in the oven long enough to build up the glazed exterior? Looks fab!
Going to try with just chicken thighs (bone in, skin on), Can't wait to see how they turn out tomorrow. Letting the thighs marinade overnight, because I know I'll only get a chance to baste once, maybe twice if I can.
Hey Marion, you haven't popped up in a while. Hope everybody is good. So good to see you. Give all your family hugs and kisses. Chicken looks delicious.😘😘
I purposely make the last basting 30 minutes before the end of the cooking time. That gives the marinade plenty of time to 'cook' in the oven. If you wanted to keep basting right until the end, then you would need to simmer the marinade so that any raw chicken juices in the marinade are 'cooked'. Hope that helps!
Is that fully cooked? The slightly pink parts (not the blood spots) make me think raw... I'm having this "issue" with my roast chickens, the temp probe says all good but??????
I watched it again because a few people suggested pink and I couldn’t see any pink meat, other than a slight tinge of pink in the juices, the animal was once alive, the meat was perfectly white and juicy. It was cooked for 1 hour and 10, more than enough time and yes, go by your temp probe if not sure.
The pink you’re seeing is just a simple chemical reaction. If your probe is telling you the chicken is fully cooked, then it’s cooked. Don’t let the pink color stress you out. You’ll be fine.
Hey guys, I often find that there will be a slight pink tinge to the juices but the meat is fully cooked. As long as it is only slight, I'm fine with it. As long as none of the meat itself is pink or looks translucent. The more you cook, the drier the meat will become and an hour and 10 minutes is a good amount of time for a whole chicken, so I'm pretty good with that. But if you wanted to cook for longer you totally could...you will need to put the foil on though because the skin will burn.
Amazingly Yummy!! You look beautiful in this top and I like this new lipstick colour on you 😍 Many thanks for your recipes including the five spice powder, Marion. May God bless you & family abundantly.
No one has EVER explained WHY you put things into the cavity from a heat perspective before. I was skeptical about how much it really added to the flavor so I usually skipped it, but not overcooking the breast meat - that totally makes sense! THANK YOU!
For “stuffing “ in this type of soy chicken - I’ve seen scallions, ginger and garlic, but I imagine the lemon will give an added bit of zing! Good one!
Oooohhh so juicy ! Didn’t have appetite since morning, but now got it back after watching this ! Thanks Marion for all your visual magic . Take care 🙏🏾.
I always love my roast chicken with lemon and lemongrass stuffed in. I’m addicted to lemongrass. Lol. Haha.
Omgeee! Again, my mouth is drooling! Thanks Marion my favorite Chef
Gosh, I'll click the like button but don't usually comment on videos. I discovered your videos not that long ago and just want to say how much I appreciate them. You're warmth and generosity shine through.
Wow, thank you!
I love the way you explain each step! You are a wonderful video maker
Thank you so much!
I made this tonight but with chicken pieces and it was delicious! Thank you so much for sharing your recipe Marion!
This marinade looks so quick and simple that i HAVE to try it!!
Are you wearing glasses with no lenses. It looks like you are. Please don’t be wearing glasses with no lenses.
I can never get enough of a good roast chicken recipe. That looks awesome and I have Chinese Five Spice. I also put lemon and garlic in the cavity when I roast chicken.
Currently having the chicken in the oven, the aroma is unreal, smell so good . Can’t wait for dinner
OMG I HAVE ALL OF THE INGREDIENTS. DINNER TMRW SORTED.. yeee tq Marion X
in Indonesia, we use the Kecap Manis or dark soy sauce as a dipping sauce for this kind of roasted chicken. Don't forget to put a lil chopped chili (cayenne pepper),shallot, and fresh tomato. Yum!
ABC? I LOVE that stuff!!!
Can this work with just legs?
It looks amazing!
Thank you Marion!
Definitely trying this one for Sunday dinner. Your recipes are so easy to follow. I made your sweet and sour fish a couple times and my family loves it.
I so love your cooking skills hope to get a percetage of your talent ❤️❤️❤️
Now I just can't wait to go 'LASH' something in MY KITCHEN at home! Your roasted chicken looks AMAZING Marion! Thank you for sharing your recipe magic with your viewers for yet another culinary adventure in the waiting and making. Cheers!
LOL.
Another must-cook Marion, look how moist it is..... yum!!! One can always tell a seasoned cook by their asbestos hands - that chook must have pretty damned hot yet you didn’t flinch when carving it. Well done, yet another victory xoxo
LOL. You're so right Michael. Sometimes I feel bad picking up hot stuff on camera because I don't want people to burn themselves doing it at home! But yes....you do build up some heat resistance when you cook every day! 😂
My daughter Jenna made Soy sauce roast chicken for dinner and it was delicious. It tasted just like the spareribs or roast pork that we get in a Chinese restaurant. It truly was amazing.
I’m making this for Easter bunny Sunday 2021 👍🏻👍🏻
Tried it and loved it! Thank you Marion!
Love watching you it gives me ideas for spice mixture! Chicken looks delicious i can eat all of it with salad!! Thanks Marion!!💕🙏🏼🥂🌹
I think I might add some garlic to the marinade and put this in my rotisserie.
Brady Petersen um yes to this! 👏👏
Oooooh 🍗🔥
What a great idea! Adding garlic to my recipe! Thank you!
Rotisserie cooked chicken is absolutely the best.
I was just thinking the same thing. I am surprised she did not include any. Maybe she forgot.
I just made this and it was so easy and it’s so tasty and I can’t believe it and I think I’m crying a little bit right now 😭😭 thank you Marion!! ❤️❤️❤️
To note, for others making in the US, at least in the northeast, I had to bake this for about 35 minutes longer than she stated and I had it spatchcocked.
Thanks for the advice! How many pounds was your chicken?
I made this for Sunday Roast, (I did Spatchcock the Chicken though) and my family loved it!!! Thanks Marion ❤❤❤
Just watching you could ok is soo satisfying and those juices I mean 🔥
Why everything you make look so good like advertisement? Hungry now
Yes and it’s not even 2 or 4K resolution but you wouldn’t know it.
You just took the grilled chicken recipe to another level! 😱😱❤️🔔
Yes please!!!! Looks sooo beautiful ✌️
You are definitely my kinda cook 🤤🤤
you have a amazing team who put lot of efforts in videos - you are amazing in keeping engaged in a 6-7 minute complex recipes ; great efforts
Wow, thank you!
Thank you for another great recipe Marion 😍
My pleasure 😊
loving the 80s Gap model vibe here! ...and the chicken looks pretty awesome, too!
Everything looks soooo juicy and delicious!!! 😍😍😍
Marion!! Girl, this looks so amazing I am trying it out this week! Can’t wait thanks for this recipe 😆
When you started slicing the chicken, i can see those juices coming out from the leg part and its making my mouth watery mmm so good
Wow, that chicken looks so moist and juicy!
Fantastic receipe as always Marion!! 💖
I have done this the first time I saw it in Marion's facebook page. Like always, her recipe is a hit in my family. I have done a couple of her dishes in my Channel too. Hers and Mama Noi's 🤗
Wonderful!
This looks so good - I will try it. My mother is Sicilian and would always stuff her chickens with lemons.
Oooh! That looks yummy as usual Marion! 😋😋😋
Yummy 😘thank you chef for sharing your recipe🙏🏻💖
Trying this out tonight 😍 I marinated the chicken overnight and my husband insisted that we put it on the rotisserie though!
Thank you so much Marion🥰
I shall be doing beer can chicken with this tomorrow. Aka dancing chicken with light cherry wood smoke and beer can cabage for it to dance with. Thankyou for fun idea!!!!
แม่ใหญ่น้อยสอนลูกสาวมาดีมากเลย...ทำกับข้าวเก่งมาก
I can’t wait to make. One question, your last roast chook you recommended cooking it at the max temp for crispy skin and juicy interior. This one is back at the standard 180c. Is that to stop the marinade burning? Does that mean the higher temp should be for a “naked chook” only?
That looks so delicious thank you for your recipe I’m gonna try it❤️
This is a similar recipe we do in the oven with a chicken. We stuff the cavity with lemongrass. 🐔 Very delicious.
That was cooked in the oven.
Lemongrass! Wonderful idea.
Sounds good.
Marion you are amazing with these recipes! Thank you! Going to make this, this week.
When you pulled the foil off the chicken, I said , "Look at that!" In unison with you!
Looks fantastic. Definitely trying that on my rotisserie too.
Go for it!
It's nearly 3 am in India... And i am watching this.... Now i am hungry🥺🥺🥺🥺🥺
😂😂🤣🤣. I know that feeling 😋😋
I made this tonight it is sooooo delicious
I used thighs instead of whole chicken still turned out amazing! Who fam loved it! No leftovers lol
Thank you for recipe, what is the temperature of oven
Looked sooo delicious! Shouldn’t we wait for the chicken to rest at least 10 min at room temp for the juice to evenly redistribute throughout the meat. Also, do you guys think it’s a bit raw when the pink juice came out when cutting into the thigh? Anyway, it looked super yummy. Thanks for sharing!
I was curious about the resting too. Looks like a lot of juice came out when it was cut. I would rest mine just to be safe. I don't think it looked under-cooked though. You often see this when cooking bone-in chicken. Pigment in the bone marrow can color the surrounding tissue, and hemoglobin in the muscles can react with air to give the meat a pinkish color even when fully cooked. As long as the thermometer says it's safe, you're good!
Absolutely lovely recipe Marion 👏👏👏 Looking forward to trying this ❤️
In the oven at 356F just in case :)
I made this tonight... Not the proper heat times..It took way longer to cook and very uneven. Remember everyone may have different heat temps in our oven. I'm from Seattle wa. Usa. It made the breast dry and legs undercooked. Love you girl. Celsius in Fahrenheit confusion I'm sure... It still didn't work out. You have a baby and a busy girl now. Thanks for making recipes easy for the average folks..
😋 looks so good !
What temperature should we use to roast the chicken.
I love when you said kecap manis😘
This chicken looks jucier than a rotisserie chicken!!! One word for this recipe - YUMMY!!!!
Please could you make a video for beef rendang? I’m obsessed with your recipes and everything I’ve tried has been delicious!!
How do you think this would work with a spatch-cocked chicken? Do you suppose it would be in the oven long enough to build up the glazed exterior? Looks fab!
Roast chicken. Yum 😋
Impressive recipe🙂
Fantastic!!! I am definitely trying it this week. Missing mamma Noi!!!
New episode with Mama Noi coming up soon! :-)
where can i find those cool little egg shaped bowls? my wife wants them so, you know...
Going to try with just chicken thighs (bone in, skin on), Can't wait to see how they turn out tomorrow. Letting the thighs marinade overnight, because I know I'll only get a chance to baste once, maybe twice if I can.
I do that with grapefruit wedges inside the bird, or blood oranges. I like the slight bitterness that the grapefruit Bri vs.
Hey Marion, do you have a recipe for an Asian style gravy that would go well with this?
Use the drippings with flour and chicken stock. Add more 5 spice and soy sauce to bring out the flavor of the drippings.
@@andraconstantin9459 Amazing thank you! 😊
Soon to be 1 mil ❤
Looks yum, you forgot to remove the wish bone before roasting. My fav stuffing has always been sage and onion 👹
I can’t get over how juicy that chicken looks
This looks like a lovely weeknight dinner entree!
@maelienydd I was under the impression that a whole chicken was a serving size... For 1 :/ lol
@maelienydd in the US, entree is main course (weird, I know!). Appetizer is the same idea as a starter.
Unrelated but I must say Marion you are looking really nice and to think that you had Harry a few months ago. Must be those delicious recipes 😂👍
Hey Marion, you haven't popped up in a while. Hope everybody is good. So good to see you. Give all your family hugs and kisses. Chicken looks delicious.😘😘
As always 😋😋😋😍
I just made soy sauce chicken a few days ago. It turned out so good. Just editing it right now
Please could you do a Chicken Satay recipe?
She has one!! So tasty.
Please give a recipe for nam dam that they use for shabu in Thailand
Do you at any time need to simmer the marinade for basting?
I purposely make the last basting 30 minutes before the end of the cooking time. That gives the marinade plenty of time to 'cook' in the oven. If you wanted to keep basting right until the end, then you would need to simmer the marinade so that any raw chicken juices in the marinade are 'cooked'. Hope that helps!
At what temperature in the oven? I'm so curious🤔🤔
Hi. Can you do a video on how to make pulled pork?
Is that fully cooked? The slightly pink parts (not the blood spots) make me think raw... I'm having this "issue" with my roast chickens, the temp probe says all good but??????
It’s perfectly cooked.
I watched it again because a few people suggested pink and I couldn’t see any pink meat, other than a slight tinge of pink in the juices, the animal was once alive, the meat was perfectly white and juicy. It was cooked for 1 hour and 10, more than enough time and yes, go by your temp probe if not sure.
The pink you’re seeing is just a simple chemical reaction. If your probe is telling you the chicken is fully cooked, then it’s cooked. Don’t let the pink color stress you out. You’ll be fine.
Hey guys, I often find that there will be a slight pink tinge to the juices but the meat is fully cooked. As long as it is only slight, I'm fine with it. As long as none of the meat itself is pink or looks translucent. The more you cook, the drier the meat will become and an hour and 10 minutes is a good amount of time for a whole chicken, so I'm pretty good with that. But if you wanted to cook for longer you totally could...you will need to put the foil on though because the skin will burn.
Thanks for the replies. Much appreciated
Amazingly Yummy!! You look beautiful in this top and I like this new lipstick colour on you 😍 Many thanks for your recipes including the five spice powder, Marion. May God bless you & family abundantly.
Thank you so much 😊
Did you chuck the wings?
Oh Marion I love you and your recipe ❤️ these recipes turns out soooooo damn scrumptious. Thanks to Almighty I found you. Take ❤️
that info about 'why' do a stuffing is just so....Supa'
Oh, this one's next on my Marion list! 😋 My partner was salivating over the chicken legs! LOL
This looks amazing
Lovely!
this looks superb!!
That is one juicy effing chicken. I'm literally salivating.
Yessssss👌👌👌
Can we use airfryzr?
I love this chicken' I will stuff with lemon grass thanks for sharing
Amazing
Muneeb's Menu
Hi Marion, can I use the marinade for boneless chicken thighs or breasts for pan sear? Then add the honey and lemon later after?