Roast chicken

Ingredients:
Roast Chicken

1 whole chicken,
3 garlic, lightly smashed
1 pc ginger slice about 2 inches

Vegetables and potatoes for side dish to be roasted together. You can add in your favourite veggies.


Marinade:

3 tbsp soy sauce
2  tbsp honey
1/ 2 tsp Chinese five-spice powder
1/2 tsp Hua Tio Wine or Rose Wine
1/2 tsp sesame oil
1/4 tsp salt
3 dashes white pepper
2 tbsp oyster sauce

Skin Coating:

1 tbsp oil
1/4 tsp sesame oil
1 tsp honey
Mix together and leave aside

Method:

Clean the chicken with water and pat dry inside and out. Remove the neck ,head, and the leg part of the chicken.

Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag or a big bowl .Pour the remaining Marinade into the bag and marinate the chicken overnight or minimum 6hours. You can turn the plastic bag to make sure that the chicken is evenly marinated or turn the chicken over in the bowl.

Place your potatoes at the bottom of the roast pan and allthe others veggies at the side as decor too.

Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity. Air dry the chicken for about 30 minutes at room temperature using  a fan until the skin is dry. Then place the chicken on the veggies so that the sauce can sip into the veggies and potatoes.

Heat up the oven to  200 deg C. Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Remove from the oven and turn the other side of the chicken and roast for 15 minutes. Remove from the oven after 1 hour and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 10 minutes on each side, or until both sides of the chicken become a golden-hued brown. Remove from the oven, let cool, chop up and serve immediately.

Serve hot with rice.

Kelly's Kitchen