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- 1 whole chicken
- 1/2 teaspoon five spice powder (for dusting the cavity)
- Marinade
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce (for colour)
- 1 tablespoons sugar
- 5-6 slices ginger
- 1 teaspoon five spice powder (for marinade)
For Basting Sauce
- 2 tablespoons maple syrup (or honey)
Instructions
- Preparations
- Lightly dust the inside of the chicken with 1/2 tsp of five spice powder
- In a large bowl or ziploc bag, combine the marinade and coat the chicken in it. Marinate for a minimum of 4 hours. (Preferably overnight)
Prepping the Chicken
- Remove the chicken from the fridge 30 minutes prior to cooking it and stuff the chicken with the ginger that it was marinating it.
- Setup a tray with a rack and set the chicken on it. (If you don’t have a rack, you can crunch up foil balls and set the chicken on it, you need airflow to roast the chicken optimally)
- If you are using a digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone. (Not between the drums and the thigh, but the thigh itself)
Making the Basting Sauce
- With the leftover marinade, cook it in a small pot over the stop top for 5-10 minutes and add in 2 tablespoons of maple syrup or honey at the end to sweeten and thicken it. Set this aside for basting at the end.
Roasting the Chicken
- Pre-heat the oven to 350F (177C)
- After 20 minutes, you should see oil drippings. Baste the chicken with the oil every 20 minutes for an hour. (If you don’t get any oil drippings, you can use 1-2 tablespoon of oil)
- For the last 30 minutes, start basting it every 10-15 minutes with the basting sauce.
- Remove chicken when the temperature hits 165F(74C), which is about 1 hour and 30 minutes of cooking. This may vary depending on the size of the chicken and the stove settings.
- Let the chicken rest for 10-15 minutes before cutting it.
- Enjoy!
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