Chinese-style roast chicken

Prep 0 h : 0 m
Cook 1 h : 30 m


  • 1 chicken (about 1.5kg)

    3 tsp grapeseed oil

    80ml (⅓ cup) chicken stock

    60ml (¼ cup) apple juice

    60ml (¼ cup) light soy sauce

    1 tbsp dark soy sauce

    15g ginger, finely grated

    1 garlic clove, crushed

    4 spring onions, trimmed

    1 pinch of coarsely ground white pepper

    To serve: Black sesame seeds, steamed jasmine rice and Chinese chilli paste (optional)


  • Preheat oven to 200°C.

    Place chicken in a roasting pan or large casserole and brush with oil.

    Combine stock, apple juice, soy sauces, ginger, garlic and pepper in a bowl, then pour over chicken and add spring onions.

    Roast, basting occasionally and adding a little water to the pan if it becomes dry, and turning spring onions occasionally, until chicken is cooked through and juices run clear when the thigh is pierced with a skewer, 55 mins to 1 hour).

    Set aside to rest in a warm place, 15 mins.

    Scatter the chicken with sesame seeds, and serve with steamed rice and Chinese chilli paste.