Five-spice, soy & lemon roast chicken

Name: Five-spice, soy & lemon roast chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Chinese, Asian
Ingredients: 1 large chicken, untied; 2 bunches spring onions; 1 head garlic, halved across the middle; 1 lemon, halved, plus 4 wedges; 1 tsp Chinese five-spice powder; 1 tbsp vegetable or sunflower oil, to drizzle; 1- 2 tsp golden caster sugar; 2 tbsp dark soy sauce

2 steps

Prep:20minCook:1h 30min

Hoisin and soy sauce mingle with lemon juice, ginger and garlic to make a slurpable gravy for this roast with a difference. Best served with rice and greens.

Updated at: Thu, 17 Aug 2023 13:20:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories599.1 kcal (30%)

Total Fat40.8 g (58%)

Carbs8.1 g (3%)

Sugars2.5 g (3%)

Protein48.1 g (96%)

Sodium625.3 mg (31%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1chicken

large, untied

2 bunchesspring onions

1 headgarlic

halved across the middle

1lemon

halved, plus 4 wedges

1 tspchinese five-spice powder

1 Tbspvegetable oil

or sunflower, to drizzle

1 tspgolden caster sugar

2 Tbspdark soy sauce

Instructions

Step 1

Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.

Step 2

Heat the oven to 190C fan. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed – don’t add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.