Chinese Marinated Whole Roasted Chicken

{ ASIAN INSPIRED TAKE ON THE FAMILY ROAST CHICKEN. }

Contributor: Changs

{ 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.