Asian Roast Chicken
Serves 8
Quick Dinners
Saucy
Crowd Pleasers
Gluten Free
This chicken has a delicious Asian vibe! Great for an easy dinner party with my fried rice and stir fried broccolini.
Ingredients
-
- 2 large free range chickens (approximately 2kg each in size)
Marinade ingredients
- ½ cup oyster sauce (GF option e.g. Ayam brand)
- ½ cup soy sauce (GF option)
- ½ cup sweet chilli sauce (GF option e.g. Trident brand)
- ½ cup shaoxing wine (found in the Asian section of supermarkets)
- 2 tablespoons minced ginger (or grated fresh ginger)
- 4 large cloves garlic, peeled & finely chopped
- 4 star anise
- 1 large brown onion, peeled & halved
- cooking spray
- 2 tablespoons honey
Cooking Steps
1
To begin, make the marinade; combine soy sauce, oyster sauce, chilli sauce, shaoxing wine, garlic and minced ginger in a small bowl and mix to combine.
2
Place chickens in a large, flat baking dish. Stuff the cavity of each chicken with 2 star anise per chicken and half onion per chicken.
Pour the marinade over both chickens. Place dish with chickens in the fridge to marinade for about an hour (optional).
3
Next, preheat the oven on fan/grill setting on maximum heat, 250°c/ 480°f.
Remove the chicken from the fridge and allow chicken to come to room temperature while the oven is preheating (about 10 minutes).
4
Once oven has preheated to high on fan/grill setting, spray each chicken with cooking spray and place the chicken in the oven on the middle tray setting (so that the chicken is close to the grill but not touching it).
5
After 20 minutes, the chicken skin should have turned crisp and golden. At this point turn the oven down to low, 120°c/ 250°f and onto fan forced setting.
Allow the chicken to continue to cook for another 1½ hours.
6
After the chicken has been slow cooking for 1½ hours, remove the chicken from the oven.
Return the oven temperature to maximum heat, and fan/grill setting.
7
Carefully drain the pan juices of the chicken into a small pan. Next use tongs to turn both chickens (to the side not yet golden).
Spray chickens with extra cooking spray and return chickens to the oven to crisp and golden on the other side, for about 15 minutes.
8
While chickens are completing crisping up on the second side, add honey to the pot with the pan juices and cook on the stove stop on high for about 20 minutes.
Keep an eye on it - the sauce should thicken and reduce.
Remove from the heat and set aside to pour over chicken just before serving.
To serve, remove chickens from the oven. Allow to rest for at least 10 minutes. Use tongs to remove the onion and star anise from the chicken cavities.
Cut chicken into quarters or eighths. Lay chickens flat in the baking tray and drizzle with sauce reduction. Accompany with my fried rice and stir fried broccolini and serve immediately.