Here is a fantastic recipe for a quick mid-week meal. It is another recipe from the community cookbook from Nourish by Bardon State School. If you are organised you can prepare this earlier in the day and leave the chicken marinading in the fridge and then just pop it in the oven an hour before dinner. It needs about 45 minutes to roast and 10 minutes to rest.
I have made this once or twice at the last minute and not allowed it time to marinade and it is still a winner. A very easy meal which is full of flavour and the chicken is so succulent. Serve it with jasmine rice and generously spoon over the cooking juices with steamed Asian greens or a crunchy Asian Vegetable Salad on the side. Adults and kids love it!
asian roast chicken
1 whole chicken, back bone removed and flattened (or chicken pieces)
1 teaspoon Chinese five spice powder
2 garlic cloves, chopped
1 teaspoon ginger, grated
1 small red chilli, chopped (optional)
2 tablespoon lime or lemon juice
lime or lemon zest (optional)
1/3 cup soy sauce
2 teaspoons brown sugar
1 tablespoon sesame oil
2 tablespoons olive oil
Rub the Chinese five spice powder over the chicken and place in a baking dish. Combine remaining ingredients in a bowl and pour over the chicken. Leave to marinade covered in the fridge for at least 3 hours if you can.
Preheat oven to 200 degrees C. Add enough water to the marinade so the liquid is about 1cm deep. Roast the chicken, skin side up, for 45 minutes or until cooked through and baste with the marinade often. Once cooked remove from oven, cover with aluminium foil and allow 10 minutes to rest.
Serve with steamed rice and pour over a generous amount of marinade.