Five-spice, soy & lemon roast chicken

Name: Five-spice, soy & lemon roast chicken
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 4
Ingredients: thumb-sized piece ginger, thinly sliced; 1 large chicken (about 1.8-2kg), untied; 2 bunches spring onions; 1 head garlic, halved across the middle; 1 lemon, halved, plus 4 wedges; 1 tsp Chinese five-spice powder; 1 tbsp vegetable or sunflower oil, to drizzle; 1-2 tsp golden caster sugar; 2 tbsp dark soy sauce; 2 tbsp hoisin sauce; fragrant rice and steamed greens or stir-fried vegetables, to serve

Ready in 1h 50m
Serves 4
606 calories
23.59g carbs

Five-spice, soy & lemon roast chicken could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains roughly 46g of protein, 37g of fat, and a total of 606 calories. For $2.43 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of garlic, chicken, soy sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Plenty of people really liked this main course. 146 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is brought to you by BBC Good Food.

11 ingredients

1 thumb-sized ginger
4 lb chicken
2 bunches spring onions
1 head garlic
1 lemon
1 tsp five-spice powder
1 tbsp sunflower oil
1 tsp golden caster sugar
2 tbsps soy sauce
2 tbsps hoisin sauce
4 servings stir-fried vegetables

Instructions

Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half.
Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
Heat the oven to 190C/170C fan/gas
Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer.
Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed dont add any extra salt as the soy and hoisin will add plenty.
Serve with the chicken, rice and vegetables.