Ginger & Onion Whole Chicken Recipe

Prepare brine

In a large pot or container, combine 8 cups water with 3 tablespoons kosher salt and 2 tablespoons sugar. Stir until dissolved over low heat, then remove from heat and let cool to room temperature.

Add aromatics to brine

Add 1 cup sliced fresh ginger, 1 teaspoon peppercorns and 2 bay leaves to the cooled brine. Chill the brine in the refrigerator until cold (about 30–60 minutes) before adding the chicken.

Brine the chicken

Submerge the whole chicken in the chilled brine, cover, and refrigerate for 2–4 hours (maximum 6 hours for a 4–5 lb chicken). Remove the chicken from the brine and discard brine. Pat the chicken very dry with paper towels — dryness helps achieve crisp skin.

Preheat oven and prepare chicken

Preheat oven to 425°F (220°C). If you didn't brine, pat the chicken dry and rub the cavity lightly with 1/2 teaspoon of the salt. Truss the legs with kitchen twine for even cooking (optional).

Prepare ginger and onion

Peel and thinly slice the ginger into 1/8–1/4 inch slices (reserve some larger chunks for the cavity). Cut the yellow onion into quarters or thick wedges. Smash the 6 garlic cloves lightly. Trim scallions and set aside a few whole for the cavity and thinly slice the remaining for garnish.

Stuff the cavity

Fill the chicken cavity with several slices/large pieces of ginger, 2–3 onion wedges, 2 whole scallions, the smashed garlic and a small handful of cilantro (if using). This imparts ginger-onion aroma into the bird.

Make seasoning oil

In a small bowl combine 2 tablespoons canola oil, 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 1 teaspoon dark soy or balsamic (if using), 1 tablespoon honey (optional), 1 teaspoon cornstarch and 1/2 cup water or stock. Stir until the cornstarch dissolves and the mixture is uniform.

Season the outside

Rub the outside of the chicken with the oil-soy mixture, reserving about 2 tablespoons for basting. Sprinkle the skin with the remaining 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Make sure some ginger slices are placed under the skin over the breast and thighs (gently loosen skin with fingers and tuck slivers of ginger) for direct flavor infusion.

Roast the chicken

Place the chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet. Scatter the remaining onion wedges, ginger slices and smashed garlic around the bird. Roast at 425°F (220°C) for 15 minutes to set skin, then reduce heat to 375°F (190°C) and continue roasting for 45–60 minutes more (about 20 minutes per pound) until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear.

Baste

Every 15–20 minutes after the initial 15 minutes, baste the chicken with the reserved seasoning liquid and pan juices to build color and flavor. If the skin is browning too quickly, tent loosely with foil.

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent lightly with foil and let rest for 15–20 minutes before carving. Resting lets juices redistribute and finish cooking gently.

Make sauce

While the chicken rests, place the roasting pan over medium heat on the stove (if using an ovenproof pan) or transfer pan juices to a skillet. Skim excess fat, then add the reserved seasoning liquid (if any) and 1/4 cup water or low-sodium stock. Bring to a gentle simmer, scrape up browned bits, and taste. If you want a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the simmering sauce and cook until slightly thickened, about 1–2 minutes.

Strain and finish

Optional: strain the sauce through a fine-mesh sieve into a small bowl, then whisk in 1/2 teaspoon sesame oil and adjust seasoning with salt or a splash of soy sauce. Serve warm alongside carved chicken.

Carve and garnish

Carve the rested chicken into pieces: legs, thighs, breasts and wings. Arrange on a platter and spoon some pan sauce over the pieces. Garnish with thinly sliced scallions and cilantro leaves. Serve with lime wedges for brightness.

Enjoy the Ginger & Onion Whole Chicken with steamed rice or your preferred sides.