Five-spice, soy & lemon roast chicken

Five-spice, soy & lemon roast chicken

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Cooking time

Prep: 10 mins Cook: 1 hr, 40 mins plus 30 mins marinating

Skill level

Easy

Servings

Serves 4

Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
516
protein
58g
carbs
7g
fat
29g
saturates
8g
fibre
2g
sugar
5g
salt
2.1g

Ingredients

  • thumb-sized piece ginger, thinly sliced
  • 1 large chicken (about 1.8-2kg), 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 tbsp hoisin sauce
  • fragrant rice and steamed greens or stir-fried vegetables, to serve

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Method

  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.
  2. Heat the oven to 190C/170C fan/gas 5. 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.
  3. 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.

Recipe from Good Food magazine, February 2014

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Comments

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AJL's picture

Really love this recipes, it has now become a family favourite. However I found roasting the lemon in with the chicken made the sauce bitter, so I leave it out and just add the juice at the end. Delicious

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