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.

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