New year, new roast chicken version!! Anyone who knows me, know that I'm obsessed with Roast Chicken and I roast a large (free range) chicken every single Sunday. Not only does it cover Sunday supper, but it provides for lunch and dinner the following day also.
Over Christmas I saw Gordon Ramsey do a 5 spice duck, and it inspired me to try a different take on my roast chicken. The result was a very flavorful bird and I added a glaze at the end, which gave it a wonderful bronzed glow and deliciously sticky skin!
- 1 large free range chicken
- 1 thumb size piece of ginger
- 1 red chili, kept whole
- 1 satsuma, pricked with a fork
- 2 cloves of garlic, peeled
- 1 lemongrass bulb, bruised
- 3 tbsp of Chinese 5 spice
- 2 tbsp of honey
- 2 tbsp of soy sauce
- Preheat the oven to 160 degrees.
- Stuff the chicken cavity with the chilli, ginger, garlic, satsuma and lemongrass.
- Rub the chicken generously with the 5 spice.
- Leave to marinate for 30 minutes.
- Roast in the oven for 1 hour.
- After 1 hour, turn the chicken upside down and roast for a further 30 minutes.
- Turn the chicken back over and roast for another 10 minutes.
- Whisk the honey and soy sauce together.
- Turn the oven up to 200 degrees.
- Pour over the honey and soy glaze and return to the oven, glazing the chicken every 5 minutes for 20 minutes.
- Take out of the oven and allow to rest for 15 minutes before carving.
- Serve with steamed greens and brown rice for a healthy roast chicken dinner.