Five-Spice Roast Chicken

Place most of your sliced ginger in a large roasting tin, and sit the whole chicken on top. Stuff the cavity with the remaining ginger, the green half of the spring onions, half the garlic, and half a lemon. Mix together the 5-spice, tsp oil and seasoning, and rub all over the bird. Nestle the other half of the garlic head next to the chicken, drizzle everything with a tsp of oil, and roast for 1 hour at 190C. Toss in the whites of the spring onion, then roast for another 30 mins. Leave to rest for 30 mins.
Make a gravy by spooning away the excess fat from the pan, then putting the pan on a medium heat to simmer. Add 1 tsp sugar, the hoisin and soy sauce, the juice of half a lemon, and any resting juices. Simmer for a minute or two to thicken, then season. Serve the chicken, carved to your liking, with stir-fried greens and a good drizzle of gravy.

1 hr 40 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box