Chinese Marinated Whole Roasted Chicken

{ ASIAN INSPIRED TAKE ON THE FAMILY ROAST CHICKEN. }

{ INGREDIENTS }

1 whole chicken, excess fat removed

 

MARINADE

2 tbsp. Chang’s Oyster Sauce

2 tbsp. Chang’s Light Soy Sauce

2 tbsp. Chang’s Sesame Oil

2 tbsp. honey

1 tsp. Chinese five spice

2 cloves garlic, finely grated or crushed

1 tbsp. ginger, grated

{ METHOD }

Combine all marinade ingredients into a saucepan and bring to the boil. Simmer contents for a minute to dissolve the honey, then allow to cool.

Place the chicken in a bowl and cover both inside and out with the marinade. Cover the bowl and refrigerate for 2-12 hours, ideally turning the chicken in the marinade occasionally.

Bring the chicken back to room temperature and bake on a rack in a 200 degree oven for 60-70 minutes, brushing with the remaining marinade after 30 minutes.

Check the progress of the chicken by inserting a skewer or point of a sharp knife into thigh; if the juices run clear, it is cooked, if they are still rosy, cook for another 10 minutes.

Serve marinated chicken with steamed Chinese broccoli or other Asian green vegetables.

Prep time: 12 minutes
Cook time: 1 hours
Total time: 13 hours
+ 4-6 +

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