Try this delicious twist on roast chicken at your next dinner party
Serves 4-6
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This roast chicken is rubbed with Asian inspired flavours like soy sauce and ginger for a sweet, savoury and sticky marinade. Butterflying the chicken ensures it cooks evenly while decreasing its cook time, and puts on an impressive display with some steamed rice and greens.


  • 1.6-1.8 kg whole chicken
  • 3 tsps grapeseed oil
  • ⅓ cup (80 ml) chicken stock
  • ¼ cup (60 ml) Shaoxing wine
  • ¼ cup (60 ml) light soy sauce
  • 1 tbsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 pinch of coarsely ground white pepper
  • 6 green onions, trimmed
  • Steamed jasmine rice, to serve
  • Steamed Asian greens, to serve


  • 2 medium (240 g) carrots, shredded finely
  • 1 (350 g) daikon (white radish), shredded finely
  • ¼ cup firmly packed coriander leaves
  • 1 long green chilli, sliced thinly
  • 2 tbsps lemon juice

Place chicken, breast-side down on a board. Cut down either side of the backbone with strong kitchen scissors. Discard backbone or freeze to make stock. Turn over, press firmly with the heel of your hand to flatten.


Preheat the oven to 200 C (180 C fan-forced).


Place chicken in a baking paper-lined roasting pan and brush with oil. Combine the stock, Shaoxing, soy sauce, ginger, garlic and pepper in a bowl, then pour over chicken. Roast for about 1 hr, basting occasionally and adding a little water to the pan if it becomes dry, until chicken is cooked through and juices run clear when the thigh is pierced with a skewer. Add green onions in the last 10 mins of cooking time.



Meanwhile, combine all ingredients in a large bowl, season with salt to taste.


Cut chicken into portions and serve with carrot and daikon Salad, steamed rice and greens.

TIP A whole chicken will give you a secondary meal if you make a stock or soup from the carcass. If you don’t have time to make stock, freeze the bones and make it when you have time.


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