Chinese roast chicken

There is nothing more satisfying than a perfectly cooked roast chicken. This Chinese-inspired roast takes some time to prepare, but the crispy skin is to-die-for.

More than 1 hour (plus marinating time)

Serves 4-6


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  • ½ cup (125ml) soy sauce
  • 4 cloves garlic, sliced
  • 2 spring onions, sliced
  • 3cm knob ginger, grated
  • 1 Tbsp (15ml) Shaoxing wine or sherry
  • 1 tsp (5ml) Chinese five-spice powder
  • 1 tsp (5ml) fine salt
  • 1 (1.4kg) whole chicken
  • 1 Tbsp (15ml) sesame seeds
  • Steamed pak choi, Tasty stem broccoli, coriander and spring onion, for serving



  1. Combine marinade ingredients.
  2. Place chicken in a zip-seal bag and pour over marinade.
  3. Marinate in the fridge overnight, turning chicken a few times to coat well.
  4. Preheat oven to 200°C.
  5. Remove chicken from marinade and place on a plate to dry out for 2-4 hours in the fridge. 
  6. Place chicken in a roasting pan and cook for 30 minutes.
  7. Reduce heat to 140°C and cook for a further 20-25 minutes or until cooked through.
  8. Scatter chicken with sesame seeds and serve greens, coriander and spring onion on the side.


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