Five-spice, soy & lemon roast chicken

Five-spice, soy & lemon roast chicken

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(4 ratings)

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

Easy

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: per serving

  • kcal516
  • fat29g
  • saturates8g
  • carbs7g
  • sugars5g
  • fibre2g
  • protein58g
  • salt2.1g
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Ingredients

  • thumb-sized piece ginger, thinly sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 large chicken (about 1.8-2kg), untied
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 bunches spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 head garlic, halved across the middle
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 lemon, halved, plus 4 wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp Chinese five-spice powder
  • 1 tbsp vegetable or sunflower oil, to drizzle
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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

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.

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Comments, questions and tips

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HannLepp
4th Feb, 2017
3.8
Recommend as a take on roast chicken, well worth a go. The 5 spice and the lemon are very tasty. I'll be making it again, but will add two tsp of the 5 spice.
pretzel_logic
18th Apr, 2015
5.05
This was sensational. Because I didn't want to faff around with rice and steamed vegetables, I added chunks of sweet potato to the roasting pan half an hour after I'd put in the chicken, then added broccoli florets with the lemon and spring onions. It's the most delicious Chinese-style roast chook I've tasted. Everyone raved about it.
AJL
19th Jul, 2014
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
saintspoll
12th Apr, 2014
What do you do with the second bunch of spring onions?
BeverleyBeavers
9th Mar, 2014
3.8
The sauce is very tasty there just wasn't enough! If you like saucy food then increase the amount you make with this recipe. It was also very thick, watered down just a little worked well.