Name: Star anise roast chicken
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 2
Cuisine: Asian
Ingredients: 1 small chicken (about 1.3-1.6kg); 2 onions halved and thinly sliced; 3 garlic cloves; 10cm piece ginger peeled; 4 star anise; 1 tbsp sesame oil; 1 chicken stock cube made up to 1.2 litres hot stock; 2 large carrots halved and cut into chunks; 2 tbsp soy sauce; 2 tsp brown sugar; 500g (about 4) potato peeled and cut into small chunks; 1 tsp cornflour; 2 tbsp olive oil

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Star anise roast chicken

Star anise roast chicken

Good Food team

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Serves 2

Easy

Prep: 20 mins

Cook: 1 hr and 25 mins

A star rating of 3.6 out of 5.3 ratingsRate

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This roast dinner is perfectly sized for two to enjoy. Serve your soy-flavoured bird with mashed potatoes and Asian-style gravy

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Alternatives

Complete the dish

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Ingredients

Nutrition

Units:

MetricUS

1 small chicken

(about 1.3-1.6kg)
2 onions

halved and thinly sliced
3 garlic cloves
10cm piece ginger

peeled
4 star anise
1 tbsp sesame oil
1 chicken stock cube

made up to 1.2 litres hot stock
2 large carrots

halved and cut into chunks
2 tbsp soy sauce
2 tsp brown sugar
500g (about 4) potato

peeled and cut into small chunks
1 tsp cornflour
2 tbsp olive oil

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Nutrition: per serving

kcal751
fat34g
saturates7g
carbs65g
sugars21g
fibre11g
protein48g
salt2.5g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
step 2

Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
step 3

Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
step 4

When the chicken is cooked through – the juices should run clear when a sharp knife is inserted into the thickest part of the thigh – remove from the tin and rest on a plate covered with foil.
step 5

Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy. Save the rest for Chicken, vegetable & noodle soup (see 'goes well right', right)

Recipe from Good Food magazine, June 2014

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A star rating of 3.6 out of 5.3 ratings

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