Roast chicken is a hit in any household, and my version gets a sticky, sweet, Asian glow-up. And those pan juices… liquid gold! This crowd-pleaser of a recipe makes a mean family dinner – grab your favourite sides and get stuck in!
1 whole chicken
2.5cm (1-inch) piece ginger, cut in half
1 cup Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade OR 1 qty Chilli Ginger Marinade (recipe below)
2 limes, cut in half
Chilli Ginger Marinade:
4 large red chillies (about 50g/1.8oz), sliced
6 garlic cloves
6 cloves pickled garlic (you can also use pickled onion)
5cm (2 inches) piece ginger, roughly chopped
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
3 tbsp soy sauce
¼ cup water
Preheat oven to 180°C/350°F.
For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
Place the chicken in a roasting tray. Place the ginger into the cavity of the chicken. Spoon half of the marinade over the chicken. Tie the chicken legs together with string. Place the limes around the chicken. Roast in the oven for 30 minutes.
In the meantime, place the remaining marinade in a saucepan over medium heat. Simmer for 4-5 minutes or until thickened slightly. Remove from heat.
Remove the chicken from the oven and baste with the reduced marinade. Place the chicken back in the oven to cook for another 30 minutes or until cooked through. Remove from the heat and remember to save those cooking juices to pour over the chicken when serving.