Great Asian flavours combined in this spicy roast chicken. You can carve the bones off and cut the chicken into small pieces before serving or simply serve it whole (and let others do the carving for you!) It doesn't need any sauce at all. You can save the juice from baking to stir fry other green vegetables or as a dipping sauce for those who like a stronger taste!
1 (2kg) whole chicken
3 cloves garlic, diced
6 tablespoons diced spring onions
2 onions, diced
2 slices fresh ginger root, finely diced
3 tablespoons oyster sauce
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1 tablespoon tomato sauce
1 tablespoon chilli sauce
1 teaspoon chilli powder
cucumber slices, for garnish
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Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, spring onion, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, tomato sauce, chilli sauce and chilli powder. Mix together.
Place chicken in a 20 x 30cm baking tray and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
Preheat oven to 220 degrees C.
Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices running clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.