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Chinese roast chicken

Chinese roast chicken

A whole chicken can look just as impressive as any big roast.

  • Serves 4
  • More than 2 hours


  • Marinade:
  • ½ cup (125ml) soy sauce
  • 4 cloves garlic, sliced
  • 2 spring onions, sliced
  • 3cm knob ginger, grated
  • 1 Tbsp (15ml) Shaoxing wine or sherry
  • 1 tsp (5ml) Chinese five-spice powder
  • 1 tsp (5ml) fine salt

  • Roast chicken:
  • 1 (1.4kg) whole chicken
  • Handful fresh coriander
  • 2 spring onions, sliced
  • 1 Tbsp (15ml) sesame seeds
  • Steamed pak choi, for serving
  • Broccoli stems, for serving


  1. Combine marinade ingredients.
  2. Place chicken in a zip-seal bag and pour over marinade.
  3. Marinate in the fridge overnight, turning chicken a few times to coat well.
  4. Remove chicken from marinade and place on a plate in the fridge, and leave for 2-4 hours to dry out.
  5. Preheat oven to 200°C.
  6. Place chicken in a roasting pan and cook in the oven for 30 minutes.
  7. Reduce heat to 140°C and cook for a further 20-25 minutes, or until cooked through.
  8. Scatter chicken with sesame seeds and serve with vegetables on the side.
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