Chinese Roast Chicken
Looking for a roast chicken recipe that’s packed with flavor and super easy to make? My Chinese Roast Chicken combines juicy meat with a crispy, golden skin, all thanks to a tasty marinade and a simple honey and sesame coating!
Servings: 4 people
Ingredients
- 1 [about 2 1/2 - 3 lbs (1.1kg - 1.4kg)] chicken
- 4 cloves garlic lightly pounded
- 1- inch (2.5cm) ginger peeled and sliced
Marinade:
- 3 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon Chinese rose wine or Shaoxing wine
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 3 dashes white pepper
Skin Coating:
- 1 tablespoon oil
- 1/4 teaspoon sesame oil
- 1 teaspoon honey
Instructions
- Clean the chicken with water and pat it dry inside and out. Truss the chicken (I only trussed the legs, not the entire body).
- Mix the marinade ingredients well in a small bowl. Rub it generously on the chicken’s skin and inside the cavity. Insert the garlic and ginger into the cavity, then transfer the chicken to a Ziploc bag and marinate overnight.
- Remove the chicken from the bag and discard the garlic and ginger. Let the chicken air dry for 30 minutes at room temperature, or until the skin is no longer wet. Use a fan if needed. Mix the skin coating ingredients and set aside. Preheat the oven to 375°F (190°C). Place the chicken in a roasting pan and roast on the lower rack for about 45 minutes. Check after 30 minutes; if the skin is browning too fast, cover with aluminum foil.
- Remove the chicken from the oven and turn it onto its underside. Roast for 20 minutes. Take it out of the oven and brush the entire chicken with the skin coating mixture. Continue roasting the chicken for 20-25 minutes on each side, or until both sides are golden brown. Remove from the oven, let it cool, chop up, and serve immediately. Save the juice from the chicken to drizzle over steamed rice.
Notes
- For the best flavor, let the chicken marinate overnight. The longer it sits, the tastier it gets!
- Make sure the chicken skin is dry before roasting to get it really crispy.
- The perfect temperature for roasting chicken is 375°F (190°C). For the best results, ensure the internal temperature of the chicken reaches 165°F (74°C) at the thickest part of the meat.
- Use the "Convection" or "Roast" mode on your oven, as these two settings ensures even cooking and a crispy exterior. If your oven doesn't have "Convection" mode, simply use the standard "Bake" mode.
- Keep an eye on the chicken while it’s roasting. If the skin starts to get too brown, cover it with foil to prevent burning.
- Roast the chicken on the lower rack of the oven to get even cooking and avoid burning the skin.
- Turn the chicken during roasting for even browning. Start with the breast side up, then flip it over to roast the other side.
- Roasting a 2.5 - 3 lbs. whole chicken typically takes about 1.5 hours or 90 minutes. Check the internal temperature to ensure it reaches 165°F (74°C) in the thickest part of the meat.
- Don’t throw away the juice from the roasting pan!
- After roasting, let the chicken sit for a few minutes before carving. This helps keep the meat juicy and tender.
Nutrition
Serving: 4people | Calories: 494kcal | Carbohydrates: 11g | Protein: 37g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1034mg | Potassium: 417mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 268IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg