This whole roasted Chinese Five Spice Chicken makes a perfect centrepiece as we get into the spirit with Lunar New Year just around the corner! Whole chickens are thought to represent family unity and togetherness – so gather round and fill your bellies with this delicious spin on a traditional roast chicken!

Prep time: 1hr
Cook time: 1hr
Serves: 4

Ingredients

• 1 whole chicken
  
• 1/4 cup light soy
  
• 1/4 cup dark soy
  
• 2 tsp Chinese five spice powder
  
• 1 Tbsp ginger (minced)
  
• 1 Tbsp garlic (minced)
  
• 3 Tbsp honey

For the Garnish:

• Sesame seeds
• Coriander leaves 
  

Method:

1. In a shallow mixing bowl, make the marinade by whisking together the soy sauces, Chinese five spice powder, ginger and garlic. Butterfly/spatchcock the chicken by cutting out the backbone, flipping it over and pushing down firmly on the breastbone area with your palm to flatten. Place the butterflied chicken in the mixing bowl and coat with the marinade. Leave to marinate for 1 hour (or overnight).
2. Preheat the oven to 180C/350F. Remove the chicken from the bowl (reserve the marinade) and place skin side up on a lined baking tray. Place the baking tray on the lower third oven shelf and roast for 25 minutes. While the chicken is roasting, simmering the glaze by heating the marinade with honey in a saucepan for 1-2 minutes. After 20 minutes, brush 1/3 of the glaze on the chicken and roast for a further 10 minutes, then brush another 1/3 of the glaze and roast for a further 10 minutes. At this point, check that the chicken is cooked.
3. Once the chicken has finished roasting, remove it from the oven and brush with remaining glaze. Stand for 15 minutes, carve and serve immediately!