Asian style roast chicken
This recipe was provided by Cris from the hbh team!
Ingredients:
Ingredients:
- 1.5kg whole chicken
- Half a lemon
- Half an onion
- 3 tbsp honey
Marinade:
- ¼ cup soy sauce
- 3 tbsp dark sweet soy sauce (kecap manis)
- 1 tbsp brown sugar
- 1 tbsp finely grated ginger
- 3 garlic cloves – crushed
- 1 tsp Chinese Five-Spice
Method:
- Preheat oven 180°C/356°F.
- Pat chicken dry with a paper towel and put aside.
- Combine soy sauce, sweet dark soy sauce, ginger, garlic and Chinese 5 spice in a large bowl. Add chicken and toss well to coat. Allow to marinate at least 10 minutes or overnight.
- Remove chicken from marinade, reserve marinade for later.
- Place lemon and onion pieces into the chicken cavity. Use kitchen twine to tie legs together. Place chicken on a roasting rack, sitting in roasting tray lined with foil, this will stop marinade burning on base of tray. Roast for 25 minutes.
- In the meantime, whisk honey into reserved marinade.
- Take chicken out of oven and baste with marinade. Place back in oven to roast for further 25 minutes.
- Remove chicken from oven and baste again. Place chicken back oven and roast for another 20 minutes or until cooked through. Cover chicken with baking paper and foil if skin starts to darken too quickly. You’ll know when chicken is cooked when juices run clear and internal temperature reaches at least 74 degrees.
- As the chicken is resting, place remaining marinade in pan and simmer until slightly reduced.
- Allow chicken to rest for at least 10 minutes before carving and serving.
- Serve with Jasmin rice, broccolini and marinade.