A sensational version of roast chicken that is great with rice.
Ingredients
1 3 1/2- to 4-pound chicken
1 12-ounce can beer
6 green onions, chopped
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons (packed) golden brown sugar
2 tablespoons chopped peeled fresh ginger
1 tablespoon chopped garlic
1 tablespoon oriental sesame oil
Directions
Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
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.
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.
