Chinese · PANTRYHOP RECIPE
Chinese Roast Chicken with Five-Spice
70 minutes · 4 servings · omnivore
A simple roast chicken inspired by Chinese five-spice flavors rather than restaurant barbecue.
Ingredients
Check you have the quantities below.
- 3 1/2 to 4 lb / 1.6 to 1.8 kg whole chicken
- 2 tsp salt
- 1 1/2 tsp five-spice powder
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp neutral oil
Let’s make it
- Heat oven to 400 F/200 C. Pat the chicken dry and rub with salt and five-spice.
- Mix soy sauce, honey, garlic, and oil, then brush all over the chicken.
- Roast on a rack or tray 50–60 minutes, until the thickest part reaches 74 C/165 F and the juices run clear.
- Rest 10 minutes before carving.
- Serve with rice and greens.
Carve the meat off the bone into small pieces for easier serving.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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