The convenience of a single-dish dinner. With the arrival of autumn, we are again making use of our oven to roast veggies, bake seasonal goodies, and, most significantly, revitalize our one-pan dinner routine. This One-Pan Roasted Chicken in Oyster Sauce is the perfect dish to reacquaint yourself with your oven after a long summer’s hiatus.
The oyster sauce is the primary flavoring element in this meal, along with the ginger and scallions. You would not expect to add a few tablespoons of this sauce, which is made with boiled oysters and herbs, to your roasted chicken.
Though I’m not a huge fan of oysters myself, I can’t imagine cooking without the wonderful umami taste that oyster sauce adds to any dish.
- 10 washed and trimmed scallions (2-3-inch lengths)
- 8 chicken thighs
- 5 slices of ginger
- ¼ cup of Shaoxing wine
- 3 tablespoons of oyster sauce
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- Salt and pepper
- To bake, set the oven temperature to 425 degrees F. The chicken thighs should be washed and dried completely before cooking. Add salt and pepper to taste.
- Over medium-high heat, set a large roasting pan across two burners. Toss the oil and ginger into the pan once it’s heated.
- Fry, the ginger for 1 minute in the oil or until the oil, is aromatic. Sear the chicken with the skin down until browned. The chicken should be turned over and seared on the other side.
- The pan needs the scallions. Marinate the chicken and scallions in a mixture of wine, soy sauce, and oyster sauce.
- Roast for another 25 minutes to an hour or until the chicken is fully done.