Roast Chicken Chinese Spiced
Infused with the bold and aromatic flavors of Chinese cuisine, this Roast Chicken Chinese Spiced recipe is a show-stopping centerpiece for any dinner table. The whole chicken is marinated in a tantalizing blend of Chinese five-spice powder, soy sauce, hoisin sauce, sesame oil, honey, ginger, and garlic, ensuring every bite is bursting with flavor. Roasted to golden perfection, the chicken is juicy on the inside and perfectly crisp on the outside, with hints of sweetness and umami in every mouthful. Garnished with fresh cilantro and scallions and served with zesty lemon or lime wedges, this dish is as visually stunning as it is delicious. With just 20 minutes of prep time and a hands-off roast in the oven, this recipe is perfect for effortless entertaining or an elevated family meal. Whether you're looking to spice up your weeknight dinner or impress guests, this Chinese-spiced roast chicken is guaranteed to be a flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 1 approx. 4 lbs Whole chicken
- 2 teaspoons Chinese five-spice powder
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Fresh ginger (grated)
- 3 Garlic cloves (minced)
- 1 teaspoon Ground white pepper
- 1.5 teaspoons Salt
- 2 stalks Scallions (chopped, for garnish)
- 2 tablespoons Cilantro (fresh, for garnish)
- 1 Lemon or lime (wedges, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Trim any excess fat or skin.
In a small bowl, whisk together the Chinese five-spice powder, soy sauce, hoisin sauce, sesame oil, honey, ginger, garlic, ground white pepper, and salt to create a flavorful marinade.
Rub the marinade generously all over the chicken, both inside and out. Be sure to get the marinade into every crevice for maximum flavor.
Place the chicken breast-side up on a roasting rack set inside a roasting pan.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Roast the chicken in the preheated oven for about 1 hour 30 minutes, basting it with the juices from the pan every 30 minutes.
To check for doneness, insert a meat thermometer into the thickest part of the chicken (the breast or thigh). It should read 165°F (74°C).
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and keeps the meat moist.
Transfer the carved chicken to a serving platter and garnish with chopped scallions and fresh cilantro.
Serve with lemon or lime wedges on the side for a zesty finishing touch.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 5947 mg | 259% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 27.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
