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Whole sticky glazed chicken
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Prep Time:
50 minutes
Cook Time:
105 minutes
Total Time:
155 minutes
Chinese inspired whole roast chicken: Sweet, juicy perfection for a weekday dinner.
Ingredients:
  • 2kg whole chicken
  • 1 lemon, roughly chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 3 garlic cloves, crushed
  • 45.00 gm brown sugar
  • 86.63 gm soy sauce
  • 2 tsp Chinese five spice powder
  • 40.00 ml Chinese rice wine (or dry sherry)
Instructions:
  • Begin by giving the chicken a refreshing rinse under cold water, ensuring to clean the cavity as well. Gently pat it dry using paper towels. Fill the cavity with a zesty lemon, then securely tie the legs together with kitchen string. Finally, nestle the chicken in a glass or ceramic dish for cooking.
  • In a jug, mix together ginger, garlic, sugar, soy sauce, five spice, and rice wine. Pour half of the sauce over the chicken.
  • Coat chicken thoroughly and refrigerate for 30 minutes, if possible.
  • Preheat your oven to 190C/170C fan-forced. Place the chicken on a wire rack in a baking dish, breast-side up. Roast for 1 1/2 hours, basting with the reserved marinade every 15 minutes, until the chicken is beautifully browned and the thigh juices run clear when pierced.
  • Skewer the ingredients and present beautifully.

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