Soy Sauce Roast/Bake Chicken

Freshly roasted/baked chicken, which is just out of the oven is simply yummylicious, with divine aroma flooding the whole house; juicy and tender meat.  This chicken dish can either be served on it's own with sides or cut into bite-size pieces in a Chinese meal with rice.

Ingredients:

1 whole chicken

1 lemon, quartered

3 tbsp. honey

Marinade:

1/4 cup light soy sauce

3 tbsp. dark sweet soy sauce

1 tbsp. brown sugar

1 tbsp. ginger (peeled and finely grated)

1 tsp. Chinese five-spice powder

Methods:

1. To prepare the chicken, remove head, neck and innards, clean and set aside in a large bowl.
2. Combine all the marinade ingredients, add to the chicken and toss well to coat.  Allow to marinate overnight, in between I turn over the chicken few times until the time of roasting/baking.
3. To prepare the chicken for roasting/baking, remove the chicken from the marinade.  Pour the marinade into a bowl and set aside.
4. Place the lemon pieces into the chicken cavity.  Use kitchen string to tie the legs together.  Place the chicken on a baking rack sitting on a roasting/baking tin; breast side up.  I bake the chicken in a convention oven  of 180 degree Celsius for 20 minutes.
5. In the meantime whisk the honey into the reserved marinade.
6. Baste the chicken with the marinade, breast side up.  Continue to bake for a further 20 minutes.
7. Turn the chicken over, baste with the marinade and roast for another 20 minutes or until cooked through.  Cover the chicken with foil if the skin starts to darken too quickly (I did not).  You will know that the chicken is cooked when you pierced the leg joint and the juices run clear.
8. Remove the chicken from the oven onto a dish.  Allow the chicken to rest for 10 minutes before cutting/carving and serving.

I adapted this recipe from 'Marion's Kitchen'.